Slow-Cooked Lamb Stew with Sumac and Cardamom

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

A tender lamb stew simmered with aromatic sumac and cardamom, bringing out traditional Middle Eastern warmth and depth. This middle eastern-inspired lamb ready in about 130 minutes pairs lamb shoulder, cut into 1-inch cubes, olive oil, large onion, diced 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 lbs lamb shoulder, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic cloves, minced
• 1 tbsp sumac powder
• 1 tsp ground cardamom
• 1 tsp ground cumin
• 2 tbsp tomato paste
• 3 cups chicken broth
• 3 medium carrots, sliced into 1/2-inch rounds
• 2 medium potatoes, peeled and cut into 1-inch cubes
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat until shimmering. Add 2 lbs lamb shoulder cubes and brown on all sides for about 6-8 minutes, turning regularly to develop a deep color.
2. Step 2: Add 1 large diced onion and 4 minced garlic cloves to the pot and sauté with the lamb for 4-5 minutes until the onion softens and becomes translucent and fragrant.
3. Step 3: Stir in 1 tbsp sumac powder, 1 tsp ground cardamom, and 1 tsp ground cumin, cooking for 1 minute until the spices bloom and release aroma.
4. Step 4: Mix in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly and coats the meat and onions.
5. Step 5: Pour in 3 cups chicken broth, scraping the bottom to deglaze any browned bits. Bring to a boil, then reduce heat to low and cover partially, simmering for 1 hour.
6. Step 6: Add 3 sliced medium carrots and 2 peeled and cubed medium potatoes, along with 1 1/2 tsp salt and 1 tsp black pepper. Stir gently, cover, and continue simmering for 40 minutes until vegetables and meat are tender.
7. Step 7: Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the stew before serving to add freshness and color.