Slow-Simmered Iraqi Lamb Stew with Sumac and Pomegranate Molasses

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

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 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.

Prep: 20 min Cook: 120 min Serves 6 Middle Eastern cuisine 450 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Simmered Iraqi Lamb Stew with Sumac and Pomegranate Molasses take to make?

Total time is about 140 minutes (20 min prep + 120 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 Sumac and Pomegranate Molasses?

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 lamb shoulder, cubed from drying out.

Can I substitute ingredients in Slow-Simmered Iraqi Lamb Stew with Sumac and Pomegranate Molasses?

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 Sumac and Pomegranate Molasses 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 Sumac and Pomegranate Molasses?

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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