Slow-Simmered Iraqi Lamb Stew with Date and Tamarind

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A rich and aromatic lamb stew slow-cooked with sweet dates and tangy tamarind, reflecting traditional Mesopotamian flavors. This Middle Eastern-inspired lamb recipe, 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.

Ingredients

• 2 lbs bone-in lamb shoulder, cut into 1.5-inch cubes
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp tamarind paste
• 1/2 cup pitted dates, chopped
• 4 cups beef broth
• 1.5 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro leaves for garnish

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 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.