Slow-Cooked Spiced Lamb Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A hearty slow-cooked lamb stew infused with warm spices and tender root vegetables, perfect for comforting meals. This Middle Eastern lamb recipe, ready in about 440 minutes, pairs lamb shoulder, cut into 1-inch cubes, olive oil, and yellow onion for a weeknight-friendly dinner. Each serving lands at about 380 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 "Build a week of meals around this recipe" 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-inch cubes
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp paprika
• 3 medium carrots, peeled and cut into 1-inch chunks
• 2 medium parsnips, peeled and cut into 1-inch chunks
• 3 cups beef broth
• 2 tbsp tomato paste
• 1/4 cup chopped for garnish fresh parsley
• 1 1/2 tsp salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until hot. Add 2 lbs lamb shoulder cubes in batches, browning on all sides for 5-7 minutes per batch. Transfer browned lamb to slow cooker.
2. Step 2: In the same skillet, add 1 large diced yellow onion and sauté for 4 minutes until translucent. Add 4 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp ground cinnamon, and 1 tsp paprika, cooking for 1 minute until fragrant.
3. Step 3: Transfer the onion-spice mixture to the slow cooker. Add 3 peeled and chunked carrots, 2 peeled and chunked parsnips, 3 cups beef broth, 2 tbsp tomato paste, 1 1/2 tsp salt, and 1 tsp black pepper. Stir gently to combine.
4. Step 4: Cover and cook on low for 7-8 hours or on high for 4-5 hours until lamb is tender and vegetables are soft.
5. Step 5: Before serving, sprinkle 1/4 cup chopped fresh parsley over the stew for a fresh finish.