Slow-Simmered Iraqi Lamb Stew with Tamarind and Dates

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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 recipe, 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.

Ingredients

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 2 tbsp tamarind paste
• 1/2 cup pitted dates, chopped
• 1 large (about 8 oz) onion, finely chopped
• 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
• 3 cups vegetable broth
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1/4 cup for garnish fresh cilantro, 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 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.