Slow-Cooked Harissa Lamb Stew with Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A hearty lamb stew slow-cooked to tender perfection with fiery harissa paste and roasted root vegetables that bring warmth and depth. This Mediterranean-inspired lamb recipe (gluten free), ready in about 180 minutes, pairs lamb shoulder, harissa paste, olive oil 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 rice, quinoa, or a quick salad. 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 1.5-inch cubes lamb shoulder
• 3 tbsp harissa paste
• 3 tbsp olive oil
• 1 large, diced onion
• 3 medium, peeled and chopped into 1-inch pieces carrots
• 2 medium, peeled and chopped into 1-inch pieces parsnips
• 5, minced garlic cloves
• 3 cups chicken broth
• 14 oz canned diced tomatoes
• 1/4 cup, chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 chopped carrots and 2 chopped parsnips (1-inch pieces) with 1 tbsp olive oil and spread on a rimmed baking sheet. Roast for 25 minutes until tender and caramelized.
2. Step 2: While vegetables roast, heat 2 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, then remove lamb and set aside.
3. Step 3: Add 1 diced large onion and 5 minced garlic cloves to the pot, sauté for 4 minutes until softened and fragrant. Stir in 3 tbsp harissa paste and cook for 1 minute.
4. Step 4: Return lamb to the pot, add 3 cups chicken broth, 14 oz canned diced tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover, and transfer to the oven for 2 hours.
5. Step 5: After 2 hours, stir in the roasted carrots and parsnips, cook uncovered for 20 more minutes until stew thickens slightly.
6. Step 6: Remove from oven and stir in 1/4 cup chopped fresh cilantro before serving.