Kars-Inspired Spiced Lamb Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Hearty lamb stew simmered with aromatic spices and root vegetables inspired by the flavors of the Kars region. This middle eastern-inspired lamb ready in about 120 minutes pairs lamb shoulder, cubed, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs lamb shoulder, cubed
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 2 cups peeled potatoes, cubed
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1 tsp dried thyme
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides for about 6-8 minutes, then remove lamb and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion and sauté for 4 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, and 1 tsp dried thyme, cooking for 2 minutes to develop the spices.
4. Step 4: Return the lamb to the pot and add 4 cups beef broth, 1 bay leaf, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil, then reduce heat to low and simmer covered for 1 hour.
5. Step 5: Add 2 chopped carrots, 2 chopped parsnips, and 2 cups cubed potatoes to the stew. Continue simmering, uncovered, for another 40 minutes until vegetables are tender and lamb is fork-tender.
6. Step 6: Remove bay leaf, adjust seasoning if needed, and sprinkle 2 tbsp chopped fresh parsley over the stew before serving warm.