Slow-Cooked Lamb with Toasted Pine Nuts and Sumac

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

Tender lamb slow-braised with aromatic spices, topped with crunchy toasted pine nuts and a tangy sumac finish. This Lebanese-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cut into 2-inch cubes, olive oil, 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.

Ingredients

• 2 lbs lamb shoulder, cut into 2-inch cubes
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp ground cumin
• 2 tsp sumac
• 2 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup pine nuts
• 2 tbsp fresh parsley, chopped

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.