Slow-Simmered Iraqi Lamb Stew with Date and Tamarind

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

A rich and aromatic lamb stew slow-cooked with sweet dates and tangy tamarind, reflecting traditional Mesopotamian flavors. This middle eastern-inspired lamb ready in about 170 minutes pairs olive oil, large onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.1 (12 ratings) Prep: 20 min Cook: 150 min Serves 6 Middle Eastern cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Add 2 lbs bone-in lamb shoulder cubes and brown on all sides for about 8 minutes until deeply caramelized, then remove lamb and set aside.
  2. Step 2: Lower heat to medium, add 1 finely chopped large onion and sauté for 6 minutes until translucent and soft. Stir in 4 minced garlic cloves, 1 tsp ground turmeric, 2 tsp ground cumin, and 1 tsp ground coriander; cook for 1 minute until fragrant.
  3. Step 3: Return the lamb to the pot and add 2 tbsp tamarind paste and 1/2 cup chopped pitted dates. Pour in 4 cups beef broth, then season with 1.5 tsp salt and 1 tsp black pepper.
  4. Step 4: Bring stew to a gentle simmer, cover the pot, reduce heat to low, and cook for 2 to 2.5 hours until lamb is tender and sauce thickens slightly.
  5. Step 5: Taste and adjust seasoning if needed. Serve hot, garnished generously with 1/4 cup fresh cilantro leaves.

Frequently asked questions

How long does Slow-Simmered Iraqi Lamb Stew with Date and Tamarind take to make?

Total time is about 170 minutes (20 min prep + 150 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-Simmered Iraqi Lamb Stew with Date and Tamarind?

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-Simmered Iraqi Lamb Stew with Date and Tamarind?

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-Simmered Iraqi Lamb Stew with Date and Tamarind 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-Simmered Iraqi Lamb Stew with Date and Tamarind?

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.

What others are saying

Related recipes