Slow-Cooked Lamb Stew with Sumac and Barberries

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A tender lamb stew infused with tangy sumac and tart barberries, simmered slowly with Middle Eastern spices for a rich, savory flavor. This Middle Eastern-inspired lamb recipe, ready in about 170 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 420 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

• 2 pounds lamb shoulder, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 2 teaspoons sumac
• 1/4 cup dried barberries
• 2 tablespoons tomato paste
• 3 cups beef or lamb broth
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

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Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 pounds lamb shoulder cubes and brown on all sides, about 5-7 minutes, until a deep golden crust forms. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large finely chopped onion and sauté for 5 minutes over medium heat until translucent and fragrant. Add 4 minced garlic cloves and cook for 1 minute until aromatic.
3. Step 3: Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, and 2 teaspoons sumac, cooking for 30 seconds to release their flavors.
4. Step 4: Add 2 tablespoons tomato paste and cook for 2 minutes, stirring to coat the onion-spice mixture and deepen the tomato flavor.
5. Step 5: Return the browned lamb to the pot along with 1/4 cup dried barberries. Pour in 3 cups beef or lamb broth, then season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
6. Step 6: Bring the stew to a simmer, then reduce heat to low, cover, and cook gently for 2 to 2 1/2 hours until the lamb is fork-tender and the sauce has thickened.
7. Step 7: Taste and adjust seasoning if needed. Garnish with 2 tablespoons chopped fresh parsley before serving.