Slow-Braised Lamb with Iraqi Baharat and Bulgur Pilaf

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Tender lamb slow-cooked in a fragrant Iraqi baharat spice blend, served alongside a nutty bulgur wheat pilaf with toasted almonds and fresh herbs. This middle eastern-inspired lamb ready in about 155 minutes pairs lamb shoulder, cut into 2-inch pieces, olive oil, large (150 g) onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 2-inch pieces
• 3 tbsp olive oil
• 1 large (150 g) onion, diced
• 4 cloves garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups water
• 2 tbsp Iraqi baharat spice blend (ground black pepper, cinnamon, nutmeg, coriander, cloves)
• 1 1/2 tsp salt
• 1 tsp ground black pepper
• 1 cup bulgur wheat
• 1/4 cup toasted almonds, chopped
• 1/4 cup fresh parsley, chopped
• 2 cups chicken broth
• 2 tbsp butter

Instructions

1. Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder pieces and brown on all sides for 6-8 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 large diced onion and sauté for 5 minutes until softened and translucent. Add 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until fragrant.
3. Step 3: Return the lamb to the pot, sprinkle 2 tbsp baharat spice blend, 1 1/2 tsp salt, and 1 tsp ground black pepper evenly over the meat. Pour in 2 cups water, bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until lamb is tender and sauce thickens.
4. Step 4: While lamb cooks, rinse 1 cup bulgur wheat under cold water. In a saucepan, bring 2 cups chicken broth to boil, add bulgur and 2 tbsp butter, cover, and simmer on low for 12-15 minutes until liquid is absorbed.
5. Step 5: Remove bulgur from heat, fluff with a fork, then stir in 1/4 cup toasted chopped almonds and 1/4 cup chopped fresh parsley for brightness.
6. Step 6: Serve the slow-braised lamb hot over the bulgur pilaf, spooning some of the thickened sauce on top.