Slow-Cooked Mediterranean Lamb Stew with Preserved Lemons

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Tender lamb chunks slow-cooked with preserved lemons, olives, and warm spices delivering a deeply savory and bright Mediterranean flavor. This Mediterranean-inspired lamb recipe, ready in about 150 minutes, pairs lamb shoulder, cut into 1.5-inch cubes, salt, ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 1.5-inch cubes
• 1.5 tsp salt
• 1 tsp ground black pepper
• 3 tbsp olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 1 cinnamon stick
• 2 tbsp preserved lemon pulp, finely chopped
• 1/2 cup green olives, pitted and halved
• 2 cups chicken broth
• 1/4 cup chopped fresh cilantro

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Instructions

1. Step 1: Season 2 lbs lamb shoulder cubes with 1.5 tsp salt and 1 tsp ground black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Brown lamb cubes in batches for 4-5 minutes per batch until deeply browned on all sides. Remove and set aside.
3. Step 3: In the same pot, add 1 chopped large onion and sauté over medium heat for 5 minutes until translucent.
4. Step 4: Add 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp sweet paprika, and 1 cinnamon stick. Cook for 1 minute until fragrant.
5. Step 5: Return lamb to pot, stir in 2 tbsp finely chopped preserved lemon pulp and 1/2 cup halved green olives.
6. Step 6: Pour in 2 cups chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until lamb is tender.
7. Step 7: Remove cinnamon stick, sprinkle 1/4 cup chopped fresh cilantro, stir gently, and serve warm.