Slow-Cooked Iraqi Lamb with Sumac and Onion
Tender, slow-cooked lamb infused with the tangy aroma of sumac and caramelized onions, a classic Middle Eastern comfort dish. This middle eastern-inspired lamb ready in about 200 minutes pairs pounds bone-in lamb shoulder, tablespoons olive oil, medium, thinly sliced yellow onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, 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 pounds bone-in lamb shoulder
- 3 tablespoons olive oil
- 3 medium, thinly sliced yellow onions
- 2 teaspoons ground sumac
- 4, minced garlic cloves
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup water
- 2 tablespoons fresh lemon juice
- 1/4 cup, chopped fresh parsley
Instructions
- Step 1: Preheat oven to 300°F. Heat 3 tablespoons olive oil in a large oven-safe pot over medium heat. Add 3 medium thinly sliced yellow onions and sauté for 10 minutes until golden and caramelized.
- Step 2: Add 4 minced garlic cloves, 2 teaspoons ground sumac, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, 1 1/2 teaspoons salt, and 1 teaspoon black pepper to the onions. Cook, stirring, for 2 minutes until fragrant.
- Step 3: Pat dry 2 pounds bone-in lamb shoulder and brown it in the pot, turning every 3-4 minutes for about 8 minutes total until all sides are seared and edges are crispy.
- Step 4: Pour 1 cup water into the pot, scraping any browned bits from the bottom with a wooden spoon. Bring to a simmer.
- Step 5: Cover the pot with a lid and transfer to the oven. Slow-cook the lamb for 3 hours until it is fall-apart tender.
- Step 6: Remove the pot from the oven and spoon the lamb and onions onto a serving dish. Drizzle 2 tablespoons fresh lemon juice over the top and sprinkle with 1/4 cup chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Iraqi Lamb with Sumac and Onion take to make?
Total time is about 200 minutes (20 min prep + 180 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 Iraqi Lamb with Sumac and Onion?
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 pounds bone-in lamb shoulder from drying out.
Can I substitute ingredients in Slow-Cooked Iraqi Lamb with Sumac and Onion?
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 Iraqi Lamb with Sumac and Onion for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Slow-Cooked Iraqi Lamb with Sumac and Onion?
Middle Eastern lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
