Slow-Cooked Harissa Lamb Stew with Roasted Vegetables

By · Reviewed by AislePrompt Editorial · ·

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 (gluten free) ready in about 180 minutes pairs cut into 1.5-inch cubes 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 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.

Prep: 20 min Cook: 160 min Serves 6 Mediterranean cuisine 480 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Cooked Harissa Lamb Stew with Roasted Vegetables take to make?

Total time is about 180 minutes (20 min prep + 160 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Harissa Lamb Stew with Roasted Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep harissa paste from drying out.

Can I substitute ingredients in Slow-Cooked Harissa Lamb Stew with Roasted Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Harissa Lamb Stew with Roasted Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Slow-Cooked Harissa Lamb Stew with Roasted Vegetables gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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