Slow-Cooked Lamb Stew with Iraqi Baharat and Chickpeas

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A hearty lamb stew infused with traditional Iraqi baharat spice blend and tender chickpeas, simmered to rich perfection. 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 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.

Ingredients

• 1.5 lbs lamb shoulder, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 large (about 150g) onion, finely chopped
• 4 garlic cloves, minced
• 2 medium (about 150g) carrots, diced
• 2 tbsp tomato paste
• 1 cup dried chickpeas, soaked overnight
• 4 cups beef or lamb broth
• 2 tbsp baharat spice blend
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1.5 tsp salt
• 1 tsp black pepper
• for serving lemon wedges
• 1/4 cup fresh cilantro, chopped

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Instructions

1. 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 for 6-8 minutes until deep golden. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large chopped onion and sauté for 5 minutes until translucent and fragrant. Stir in 4 minced garlic cloves and 2 diced carrots, cooking for another 3 minutes.
3. Step 3: Add 2 tbsp tomato paste, 2 tbsp baharat spice blend, 1 tsp ground cumin, 1 tsp ground coriander, 1.5 tsp salt, and 1 tsp black pepper, stirring well to coat the vegetables and bloom the spices for 2 minutes.
4. Step 4: Return the browned lamb to the pot along with 1 cup soaked chickpeas and 4 cups beef or lamb broth. Bring to a simmer, then reduce heat to low and cover. Cook gently for 2 hours until lamb and chickpeas are tender.
5. Step 5: Adjust seasoning with extra salt or pepper if needed. Serve hot garnished with 1/4 cup chopped fresh cilantro and lemon wedges for squeezing.