Slow-Cooked Lamb with Aromatic Spices and Chickpeas

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Tender lamb shoulder slow-cooked with fragrant Lebanese spices and hearty chickpeas, creating a rich stew perfect for comforting dinners. This Middle Eastern-inspired lamb recipe, ready in about 170 minutes, pairs lamb shoulder, cut into chunks, olive oil, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 chunks
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 2 tbsp tomato paste
• 1 1/2 cups chickpeas, cooked or canned, drained
• 2 cups beef or lamb broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• for serving lemon wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder chunks and brown on all sides, about 6-8 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 large finely chopped onion and sauté for 5 minutes until softened and translucent.
3. Step 3: Stir in 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground cinnamon, and 1 tsp ground coriander, cooking for 1 minute until fragrant.
4. Step 4: Add 2 tbsp tomato paste and cook, stirring, for 2 minutes to deepen the flavor.
5. Step 5: Return the lamb to the pot along with 1 1/2 cups drained chickpeas and pour in 2 cups beef or lamb broth. Season with 1 1/2 tsp salt and 1 tsp black pepper.
6. Step 6: Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 to 2 1/2 hours until the lamb is fork-tender and the sauce thickens.
7. Step 7: Stir in 1/4 cup chopped fresh cilantro before serving with warm lemon wedges for squeezing over the stew.