Slow-Simmered Iraqi Tomato and Lamb Stew
A hearty stew featuring tender lamb simmered in a rich tomato and spice sauce, inspired by traditional Iraqi flavors. This middle eastern-inspired lamb ready in about 135 minutes pairs lamb shoulder, cut into 1-inch cubes, olive oil, medium onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 1 lb lamb shoulder, cut into 1-inch cubes
- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 3 tbsp tomato paste
- 14 oz diced tomatoes (canned)
- 2 cups water
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 cinnamon stick
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium heat. Add 1 lb lamb shoulder cubes and brown on all sides for about 5 minutes.
- Step 2: Add 1 medium finely chopped onion and 4 minced garlic cloves to the pot, sautéing for 4 minutes until the onions are translucent and fragrant.
- Step 3: Stir in 3 tbsp tomato paste and cook for 2 minutes until it darkens slightly and releases aroma.
- Step 4: Pour in 14 oz canned diced tomatoes and 2 cups water, then add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1 cinnamon stick, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
- Step 5: Bring to a boil, reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until the lamb is tender and the sauce has thickened.
- Step 6: Remove the cinnamon stick, sprinkle 1/4 cup chopped fresh cilantro on top, and stir gently before serving with rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Iraqi Tomato and Lamb Stew take to make?
Total time is about 135 minutes (15 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 Tomato and Lamb Stew?
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 olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Iraqi Tomato and Lamb Stew?
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 Tomato and Lamb Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tomato and Lamb Stew?
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.
