Slow-Simmered Iraqi Lamb Stew with Eggplant and Chickpeas

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A rich and hearty lamb stew slowly simmered with tender eggplants and chickpeas, infused with warm Middle Eastern spices for deep flavor. This Middle Eastern-inspired lamb recipe, ready in about 140 minutes, pairs olive oil, yellow onion, diced, 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 2-inch cubes
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 2 tbsp tomato paste
• 14 oz can diced canned tomatoes
• 1 1/2 cups chickpeas, drained and rinsed
• 2 medium eggplants, cut into 1-inch cubes
• 3 cups beef broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro leaves, chopped
• for serving lemon wedges

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs bone-in lamb shoulder cubes and brown on all sides, about 5-7 minutes, until deeply caramelized. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion and 4 minced garlic cloves; sauté over medium heat for 5 minutes until soft and fragrant.
3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, and 1/2 tsp ground turmeric; cook for 1 minute until spices release their aroma.
4. Step 4: Add 2 tbsp tomato paste and 14 oz canned diced tomatoes; cook for 3 minutes, stirring occasionally, until the mixture thickens slightly.
5. Step 5: Return browned lamb to the pot along with 1 1/2 cups drained chickpeas and 2 cubed medium eggplants. Pour in 3 cups beef broth, season with 1 1/2 tsp salt and 1 tsp black pepper.
6. Step 6: Bring to a boil, then reduce heat to low and cover. Simmer gently for 1 1/2 to 2 hours until lamb is tender and eggplants melt into the sauce.
7. Step 7: Stir in 1/4 cup chopped fresh cilantro just before serving. Serve hot with lemon wedges to squeeze over, enhancing the stew’s vibrant flavors.