Slow-Simmered Iraqi Lamb Stew with Sumac and Pomegranate Molasses

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A rich and aromatic lamb stew simmered with traditional Iraqi spices, tangy sumac, and sweet pomegranate molasses for a balanced depth of flavor. This Middle Eastern-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cubed, olive oil, large onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 lamb shoulder, cubed
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 2 tsp sumac
• 3 tbsp pomegranate molasses
• 14 oz diced tomatoes (canned)
• 2 cups beef broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh parsley, chopped

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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 cubed lamb shoulder and brown on all sides for about 6-8 minutes until a deep golden crust forms, then remove lamb and set aside.
2. Step 2: In the same pot, add 1 finely chopped large onion and sauté for 5 minutes until translucent and soft. Stir in 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, and 2 tsp sumac, cooking for 1 minute until fragrant.
3. Step 3: Return the lamb to the pot and add 14 oz diced canned tomatoes, 2 cups beef broth, 3 tbsp pomegranate molasses, 1 1/2 tsp salt, and 1 tsp black pepper. Stir to combine, bring to a boil, then reduce heat to low and cover.
4. Step 4: Simmer the stew gently for 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened to coat the back of a spoon.
5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh parsley. Serve hot with rice or flatbread.