Slow-Cooked Mediterranean Lamb Stew with Tagine Spices

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb simmered slowly with warm Mediterranean spices, root vegetables, and tomatoes, evoking the comforting flavors of a regional tagine. This mediterranean-inspired lamb (mediterranean) ready in about 155 minutes pairs lamb shoulder, cut into 1-inch cubes, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 135 min Serves 6 Mediterranean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 2 lbs lamb shoulder cubes with 1 1/2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add lamb in batches and brown on all sides, about 5 minutes per batch, then remove lamb and set aside.
  3. Step 3: Reduce heat to medium, add 1 large diced yellow onion and 2 sliced carrots, sauté for 5 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Stir in 2 tsp ground cumin, 1 1/2 tsp ground coriander, 1/2 tsp ground cinnamon, and 1/4 tsp crushed red pepper flakes; cook 1-2 minutes until spices bloom.
  5. Step 5: Add 1 can (14 oz) diced tomatoes, 2 cups beef broth, and browned lamb back into pot. Bring to a simmer, cover, and cook on low heat for 2 hours until lamb is tender.
  6. Step 6: Stir in 1 cup drained chickpeas and cook uncovered for 15 minutes to thicken the stew.
  7. Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving.

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Frequently asked questions

How long does Slow-Cooked Mediterranean Lamb Stew with Tagine Spices take to make?

Total time is about 155 minutes (20 min prep + 135 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 Mediterranean Lamb Stew with Tagine Spices?

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 salt from drying out.

Can I substitute ingredients in Slow-Cooked Mediterranean Lamb Stew with Tagine Spices?

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 Mediterranean Lamb Stew with Tagine Spices for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Mediterranean Lamb Stew with Tagine Spices?

Mediterranean 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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