Northern Spice-Infused Lamb Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A hearty lamb stew simmered with warming northern spices and earthy root vegetables for a comforting meal. This Mediterranean-inspired lamb recipe, ready in about 120 minutes, pairs lamb shoulder, cut into 1-inch cubes, carrots, parsnips 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, cut into 1-inch cubes
• 3 medium, peeled and chopped carrots
• 2 medium, peeled and chopped parsnips
• 1 large, diced yellow onion
• 4 cloves, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 2 tbsp tomato paste
• 4 cups beef broth
• 3 tbsp olive oil
• 1 tbsp, chopped fresh rosemary
• 1 1/2 tsp sea salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides for 6-8 minutes until deeply caramelized. Remove lamb and set aside.
2. Step 2: Add 1 large diced yellow onion, 4 minced garlic cloves, 3 chopped carrots, and 2 chopped parsnips to the pot. Sauté for 5 minutes until vegetables soften and onions are translucent.
3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, and 2 tbsp tomato paste. Cook for 2 minutes until spices are fragrant.
4. Step 4: Return lamb to the pot and pour in 4 cups beef broth. Add 1 tbsp chopped fresh rosemary, 1 1/2 tsp sea salt, and 1 tsp black pepper. Bring to a simmer, cover, reduce heat to low, and cook gently for 1 hour 30 minutes until lamb is tender and vegetables are soft.