Slow-Simmered Iraqi Lamb with Tamarind and Cardamom

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender lamb chunks slowly cooked in a rich tamarind and cardamom sauce, offering a deeply aromatic and tangy Middle Eastern stew. This Middle Eastern-inspired lamb recipe, ready in about 130 minutes, pairs tamarind paste, ground cardamom, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, 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: 110 min Serves 4 Middle Eastern cuisine 580 cal/serving

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Ingredients

2 lbs bone-in lamb shoulder, cut into 2-inch pieces
3 tbsp tamarind paste
1 tsp ground cardamom
1 large (about 8 oz) onion, finely chopped
4 garlic cloves, minced
2 tsp ground cumin
1 tsp ground coriander
2 tbsp tomato paste
3 tbsp vegetable oil
2 cups water
1 1/2 tsp salt
1/2 tsp black pepper
1/4 cup fresh cilantro leaves, chopped

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Add 1 large finely chopped onion and sauté for 5-6 minutes until translucent and soft.
Step 2: Add 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, and 1 tsp ground cardamom to the pot. Cook while stirring for 1 minute until fragrant.
Step 3: Add 2 lbs bone-in lamb shoulder pieces and brown on all sides for 6-8 minutes, stirring occasionally.
Step 4: Stir in 2 tbsp tomato paste and 3 tbsp tamarind paste, cooking for 2 minutes to deepen flavor.
Step 5: Pour in 2 cups water, season with 1 1/2 tsp salt and 1/2 tsp black pepper, and bring to a gentle boil.
Step 6: Reduce heat to low, cover, and simmer gently for 1 hour 30 minutes until the lamb is tender and sauce thickens slightly.
Step 7: Adjust seasoning if needed and garnish with 1/4 cup chopped fresh cilantro before serving.