Slow-Simmered Iraqi Lamb Stew with Tamarind and Dates

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

A rich and aromatic lamb stew slowly simmered with tamarind paste, sweet dates, and warm Middle Eastern spices, capturing the essence of traditional Iraqi flavors. This middle eastern-inspired lamb ready in about 140 minutes pairs lamb shoulder, cut into 1-inch cubes, tamarind paste, pitted dates, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving
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Ingredients

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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 lamb shoulder cubes and brown on all sides for about 5-7 minutes until deeply caramelized; remove and set aside.
  2. Step 2: In the same pot, add 1 large finely chopped onion and 4 minced garlic cloves; sauté over medium heat for 5 minutes until soft and translucent, stirring frequently.
  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 the spices with the onions and garlic for 1 minute until fragrant.
  4. Step 4: Add 2 tbsp tomato paste and 2 tbsp tamarind paste, stirring for 2 minutes to combine and deepen flavors.
  5. Step 5: Return the browned lamb to the pot, then pour in 3 cups vegetable broth and add 1/2 cup chopped pitted dates, 1 1/2 tsp salt, and 3/4 tsp black pepper; bring to a gentle simmer.
  6. Step 6: Reduce heat to low, cover the pot, and let it simmer for 2 hours until the lamb is tender and the sauce thickens slightly.
  7. Step 7: Adjust seasoning with additional salt if needed, then sprinkle 1/4 cup chopped fresh cilantro over the stew before serving.

Frequently asked questions

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

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 Dates?

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 Dates 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 Dates?

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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