Slow-Cooked Lamb Stew with Aleppo Pepper and Sumac
A tender, slow-cooked lamb stew infused with warm spices and tangy sumac, capturing the heart of Syrian home cooking. This Middle Eastern-inspired lamb recipe, ready in about 130 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 lbs lamb shoulder, cut into 1-inch cubes
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 4 cloves garlic cloves, minced
- 2 medium carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 tsp Aleppo pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 tbsp sumac
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 1.5 lbs lamb shoulder cubes and brown on all sides, about 6-8 minutes, until nicely caramelized, then remove and set aside.
- Step 2: In the same pot, add 1 large finely chopped onion, 4 minced garlic cloves, 2 sliced carrots, and 2 chopped celery stalks. Sauté over medium heat for 6 minutes until softened and fragrant.
- Step 3: Stir in 2 tbsp tomato paste, 1 tsp Aleppo pepper, 1/2 tsp ground cinnamon, and 1/2 tsp ground allspice. Cook for 2 minutes until the spices bloom and tomato paste darkens slightly.
- Step 4: Return the lamb to the pot and pour in 2 cups beef broth. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, reduce heat to low, cover, and cook for 1.5 hours until lamb is tender.
- Step 5: Remove the lid and simmer uncovered for an additional 15 minutes to thicken the sauce slightly. Stir in 1 tbsp sumac and 2 tbsp chopped fresh parsley just before serving to add brightness.
Frequently asked questions
How long does Slow-Cooked Lamb Stew with Aleppo Pepper and Sumac take to make?
Total time is about 130 minutes (20 min prep + 110 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 Lamb Stew with Aleppo Pepper and Sumac?
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 olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Stew with Aleppo Pepper and Sumac?
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 Lamb Stew with Aleppo Pepper and Sumac 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 Lamb Stew with Aleppo Pepper and Sumac?
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.
