Slow-Cooked Lamb with Sumac and Pine Nuts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb slow-cooked with fragrant sumac and toasted pine nuts, delivering a rich and tangy Middle Eastern flavor. This middle eastern-inspired lamb ready in about 135 minutes pairs lamb shoulder, cut into 2-inch chunks, olive oil, large (150g) onion, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 15 min Cook: 120 min Serves 4 Middle Eastern cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder chunks and sear for 5-7 minutes until browned on all sides, then transfer lamb to a plate.
  2. Step 2: In the same pot, add 1 large thinly sliced onion and sauté for 5 minutes until translucent and fragrant, stirring frequently.
  3. Step 3: Add 4 minced garlic cloves, 2 tbsp ground sumac, 1 tsp ground cinnamon, 1 tsp salt, and 1/2 tsp black pepper, stirring for 1 minute until the spices release their aroma.
  4. Step 4: Return the browned lamb to the pot, pour in 1 1/2 cups water, and bring to a gentle simmer. Cover and cook on low heat for 2 hours until lamb is tender and easily pierced with a fork.
  5. Step 5: While lamb cooks, toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, shaking the pan frequently to prevent burning.
  6. Step 6: Once lamb is tender, sprinkle the toasted pine nuts and 2 tbsp chopped fresh parsley over the top before serving.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Lamb with Sumac and Pine Nuts take to make?

Total time is about 135 minutes (15 min prep + 120 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 with Sumac and Pine Nuts?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Lamb with Sumac and Pine Nuts?

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 with Sumac and Pine Nuts 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 with Sumac and Pine Nuts?

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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