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 lamb recipe, ready in about 170 minutes, pairs lamb shoulder, cut into 1-inch cubes, olive oil, and onion, finely chopped for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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.