Slow-Simmered Iraqi Lamb Stew with Tamarind and Cardamom

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant lamb stew slow-cooked with tamarind paste, cardamom pods, and warm spices, offering a rich taste inspired by traditional Iraqi flavors. This middle eastern-inspired lamb ready in about 170 minutes pairs tamarind paste, pods green cardamom pods, large onion, finely chopped 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.

Prep: 20 min Cook: 150 min Serves 6 Middle Eastern cuisine 480 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 bone-in lamb shoulder pieces and brown on all sides for about 6-8 minutes, then remove and set aside.
  2. Step 2: In the same pot, add 1 large finely chopped onion and sauté for 5 minutes until translucent and fragrant. Add 4 minced garlic cloves and cook for 1 minute.
  3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, and 6 green cardamom pods; cook for 2 minutes until the spices are aromatic.
  4. Step 4: Return the lamb to the pot and add 3 cups beef broth along with 2 tbsp tamarind paste, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 to 2.5 hours until the lamb is tender and the sauce thickens.
  5. Step 5: Remove the cardamom pods, adjust seasoning if needed, and sprinkle 1/4 cup chopped fresh cilantro before serving warm with rice or flatbread.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Simmered Iraqi Lamb Stew with Tamarind and Cardamom 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 Tamarind and Cardamom?

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 tamarind paste from drying out.

Can I substitute ingredients in Slow-Simmered Iraqi Lamb Stew with Tamarind and Cardamom?

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 Tamarind and Cardamom 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 Tamarind and Cardamom?

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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