Slow-Cooked Lamb Stew with Aleppo Pepper and Eggplant

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Tender lamb pieces simmered in a fragrant tomato and Aleppo pepper sauce with smoky roasted eggplant, creating a hearty Middle Eastern stew. This Middle Eastern-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cut into 1-inch cubes, olive oil, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 1.5 pounds lamb shoulder, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 medium roasted eggplant, peeled and cubed
• 14 oz canned diced tomatoes
• 2 tbsp tomato paste
• 1 tsp Aleppo pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped
• for serving lemon wedges

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

Instructions

1. Step 1: Heat 3 tbsp olive oil in a heavy-bottom pot over medium-high heat. Add 1.5 pounds of lamb shoulder cubes, searing them for 5-6 minutes until browned on all sides; remove and set aside.
2. Step 2: In the same pot, add 1 large finely chopped onion and sauté for 5 minutes until translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 medium peeled and cubed roasted eggplant, 14 oz canned diced tomatoes, and 2 tbsp tomato paste; stir to combine.
4. Step 4: Sprinkle in 1 tsp Aleppo pepper, 1 tsp ground cumin, and 1 tsp ground coriander, stirring for 1 minute to toast the spices.
5. Step 5: Return the browned lamb to the pot and pour in 2 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
6. Step 6: Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until the lamb is tender and the sauce thickens.
7. Step 7: Adjust seasoning if needed and sprinkle 2 tbsp chopped fresh parsley on top before serving with lemon wedges for squeezing.