Slow-Cooked Lamb with Toasted Pine Nuts and Sumac

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb slow-braised with aromatic spices, topped with crunchy toasted pine nuts and a tangy sumac finish. This lebanese-inspired lamb ready in about 140 minutes pairs lamb shoulder, cut into 2-inch cubes, olive oil, large onion, finely chopped 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: 120 min Serves 4 Lebanese cuisine 480 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 cubes and brown on all sides, about 5-7 minutes, then remove and set aside.
  2. Step 2: Add 1 large finely chopped onion to the pot and sauté for 5 minutes until soft and translucent. Stir in 4 minced garlic cloves, 1 tsp ground cinnamon, 1 tsp ground allspice, and 1 tsp ground cumin, cooking for 1 minute until fragrant.
  3. Step 3: Return the lamb to the pot, sprinkle with 1 tsp salt and 1/2 tsp black pepper, then pour in 2 cups beef broth. Bring to a simmer, cover, reduce heat to low, and cook for 2 hours until the lamb is tender.
  4. Step 4: While the lamb cooks, toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring frequently. Remove from heat.
  5. Step 5: Once lamb is tender, sprinkle 2 tsp sumac over the stew and stir gently. Serve garnished with toasted pine nuts and 2 tbsp chopped fresh parsley.

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Frequently asked questions

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

Total time is about 140 minutes (20 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 Toasted Pine Nuts and Sumac?

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 Toasted Pine Nuts and Sumac?

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 Toasted Pine Nuts and Sumac 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 Toasted Pine Nuts and Sumac?

Lebanese 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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