Slow-Braised Lamb with Tibetan Bon-Inspired Spices

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

Tender lamb slow-braised with warming Tibetan-style spices inspired by the Bon tradition for a deeply aromatic dish. This Tibetan-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, vegetable oil, yellow onion 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, cut into 2-inch chunks lamb shoulder
• 3 tbsp vegetable oil
• 1 large, diced yellow onion
• 5, minced garlic cloves
• 2 tbsp, minced ginger root
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp dried Tibetan chili flakes
• 1 cinnamon stick
• 2 cups water
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro

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

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat until shimmering. Add 2 lbs lamb shoulder chunks and brown on all sides for about 6-8 minutes.
2. Step 2: Remove lamb and reduce heat to medium. Add 1 large diced yellow onion, sauté for 5 minutes until translucent. Add 5 minced garlic cloves and 2 tbsp minced ginger root, cooking for 2 minutes until fragrant.
3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1 tsp dried Tibetan chili flakes, and 1 cinnamon stick. Cook spices with onion mixture for 1 minute.
4. Step 4: Return lamb to pot and add 2 cups water, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until lamb is tender.
5. Step 5: Remove cinnamon stick, adjust seasoning if needed, and garnish with 1/4 cup chopped fresh cilantro before serving.