Slow-Cooked Lamb Stew with Sumac and Barley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty Iraqi-inspired lamb stew enriched with nutty barley and the tangy brightness of sumac, perfect for a comforting meal. This middle eastern-inspired lamb ready in about 120 minutes pairs tablespoons olive oil, garlic cloves, minced, ounces diced tomatoes, canned 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.

Prep: 20 min Cook: 100 min Serves 4 Middle Eastern cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 pounds lamb shoulder cubes and brown on all sides for about 6-8 minutes, turning frequently until deep golden and caramelized.
  2. Step 2: Add 1 large finely chopped onion and 4 minced garlic cloves to the pot with the lamb. Sauté for 5 minutes until the onion is translucent and fragrant.
  3. Step 3: Stir in 14 ounces canned diced tomatoes, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 2 teaspoons ground sumac. Cook for 2 minutes until the spices become aromatic.
  4. Step 4: Pour in 3 cups beef or lamb broth and bring to a gentle simmer. Add 3/4 cup pearl barley, 2 peeled and sliced medium carrots, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
  5. Step 5: Reduce heat to low, cover the pot, and let the stew cook gently for 1 hour 30 minutes, stirring occasionally, until the lamb is tender and barley is cooked through.
  6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh parsley. Adjust seasoning with more salt or sumac if desired. Serve warm.

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Frequently asked questions

How long does Slow-Cooked Lamb Stew with Sumac and Barley take to make?

Total time is about 120 minutes (20 min prep + 100 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 Sumac and Barley?

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 tablespoons olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Stew with Sumac and Barley?

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 Sumac and Barley 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 Sumac and Barley?

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.

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