Slow-Cooked Spiced Lamb Stew with Root Vegetables

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

A hearty slow-cooked lamb stew infused with warm spices and tender root vegetables, perfect for comforting meals. This middle eastern-inspired lamb ready in about 440 minutes pairs lamb shoulder, cut into 1-inch cubes, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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: 420 min Serves 6 Middle Eastern cuisine 380 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Cooked Spiced Lamb Stew with Root Vegetables take to make?

Total time is about 440 minutes (20 min prep + 420 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 Spiced Lamb Stew with Root Vegetables?

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 Spiced Lamb Stew with Root Vegetables?

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 Spiced Lamb Stew with Root Vegetables 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 Spiced Lamb Stew with Root Vegetables?

Middle Eastern 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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