Slow-Simmered Iraqi Lamb with Aromatic Spices and Tomato

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Tender lamb pieces slow-cooked in a fragrant blend of Middle Eastern spices and rich tomato sauce, perfect for a comforting family meal. This middle eastern-inspired lamb ready in about 140 minutes pairs olive oil, garlic cloves, minced, ground cumin 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 2-inch chunks
• 3 tbsp olive oil
• 1 large (about 1 cup) onion, finely chopped
• 4 cloves garlic cloves, minced
• 2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 14 oz (1 can) canned diced tomatoes
• 2 tbsp tomato paste
• 1 1/2 cups water
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro leaves, chopped
• for serving lemon wedges

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 chunks and brown on all sides, about 6-8 minutes, until a deep golden crust forms. Transfer lamb to a plate.
2. Step 2: Lower heat to medium. Add 1 large finely chopped onion and sauté for 5 minutes until soft and translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 2 tsp ground cumin, 1 1/2 tsp ground coriander, 1 tsp ground cinnamon, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper to the pot. Toast the spices with the onion and garlic for 1 minute until aromatic.
4. Step 4: Stir in 14 oz canned diced tomatoes and 2 tbsp tomato paste, cooking for 3 minutes until the sauce thickens and deepens in color.
5. Step 5: Return the browned lamb to the pot and pour in 1 1/2 cups water. Season with 1 1/2 tsp salt and 1 tsp black pepper. Bring to a gentle simmer, cover, and cook on low heat for 2 hours until lamb is fork-tender.
6. Step 6: Taste and adjust seasoning if needed. Garnish with 1/4 cup chopped fresh cilantro and serve with lemon wedges for squeezing over the meat.