Slow-Cooked Lamb with Pomegranate and Cinnamon

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Tender lamb simmered with pomegranate molasses and warm spices, served over fluffy rice for a deeply flavorful meal. This Middle Eastern-inspired soup recipe (gluten-free), ready in about 115 minutes, pairs lamb shoulder, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 1.5 lbs, cut into 1-inch cubes lamb shoulder
• 2 tbsp olive oil
• 1 large, finely chopped yellow onion
• 3 cloves, minced garlic
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 3 tbsp pomegranate molasses
• 1 cup beef broth
• to taste salt
• to taste pepper
• 1 cup, cooked white rice

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs lamb shoulder cubes and sear for 5 minutes per side until golden brown, then transfer to a plate.
2. Step 2: Add 1 large yellow onion, finely chopped, and 3 garlic cloves, minced, to the pot, cooking for 3 minutes until softened and fragrant.
3. Step 3: Stir in 1 tsp ground cinnamon, 1/2 tsp ground allspice, and 3 tbsp pomegranate molasses, cooking for 1 minute until aromatically fragrant.
4. Step 4: Return the seared lamb to the pot, add 1 cup beef broth, and season with salt and pepper to taste. Bring to a simmer, reduce heat to low, cover, and cook for 1.5 hours until lamb is fork-tender.
5. Step 5: Serve the lamb over 1 cup cooked white rice.