Slow-Cooked Lamb Stew with Iraqi Spices and Chickpeas

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A hearty lamb stew simmered with traditional Iraqi spices and tender chickpeas, delivering rich, warming flavors. This Middle Eastern-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cubed, olive oil, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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, cubed
• 3 tbsp olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1 tsp smoked paprika
• 2 tbsp tomato paste
• 14 oz canned diced tomatoes
• 1 cup chickpeas, drained and rinsed
• 2 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• for serving lemon wedges

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Add 1.5 lbs cubed lamb shoulder and brown for 5-6 minutes, turning occasionally until all sides are golden and the meat releases easily from the pan.
2. Step 2: Add 1 large diced onion and 4 minced garlic cloves to the pot. Sauté for 4 minutes until the onion is translucent and garlic is fragrant but not browned.
3. Step 3: Stir in 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1/2 tsp ground turmeric, and 1 tsp smoked paprika. Cook the spices with the meat and onion for 2 minutes to toast and release their aroma.
4. Step 4: Mix in 2 tbsp tomato paste and cook for 1 minute until the paste darkens slightly.
5. Step 5: Pour in 14 oz canned diced tomatoes with their juice, 1 cup drained chickpeas, and 2 cups beef broth. Season with 1 tsp salt and 1/2 tsp black pepper. Bring the stew to a boil, then reduce heat to low.
6. Step 6: Cover and simmer gently for 1.5 to 2 hours, stirring occasionally, until lamb is tender and the sauce has thickened.
7. Step 7: Stir in 1/4 cup chopped fresh cilantro just before serving. Serve hot with lemon wedges to squeeze over the stew for brightness.