Slow-Simmered Iraqi Lamb Stew with Tamarind and Spices

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A rich and aromatic lamb stew slowly cooked with traditional Iraqi spices and tangy tamarind for a comforting Middle Eastern meal. This Middle Eastern-inspired lamb recipe, ready in about 125 minutes, pairs olive oil, large onion, finely chopped, garlic cloves, minced 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 bone-in lamb shoulder, cut into 1.5-inch chunks
• 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
• 1/2 tsp ground turmeric
• 2 tbsp tamarind paste
• 14 oz diced tomatoes (canned)
• 3 cups beef broth
• 3 carrots, peeled and cut into 1-inch pieces
• 2 medium potatoes, peeled and cut into 1-inch cubes
• 1.5 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro leaves, chopped
• for serving lemon wedges

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs bone-in lamb shoulder chunks and brown on all sides, about 6-8 minutes. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 finely chopped large onion and sauté over medium heat for 5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, and 1/2 tsp ground turmeric, cooking for 1 minute to toast the spices.
4. Step 4: Add 2 tbsp tamarind paste and 14 oz canned diced tomatoes, stirring to combine and cook for 3 minutes until the mixture thickens slightly.
5. Step 5: Return the browned lamb to the pot and pour in 3 cups beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour.
6. Step 6: Add 3 peeled and cut carrots and 2 peeled and cubed medium potatoes to the stew. Season with 1.5 tsp salt and 1 tsp black pepper. Cover and simmer for another 45 minutes until vegetables and lamb are tender.
7. Step 7: Remove from heat and stir in 1/4 cup chopped fresh cilantro leaves. Serve hot with lemon wedges to squeeze over the stew for brightness.