Slow-Simmered Lamb Stew with Aleppo Pepper and Eggplant

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A hearty Syrian-inspired lamb stew featuring tender lamb chunks and roasted eggplant in a rich, spiced tomato broth with smoky Aleppo pepper. This Middle Eastern-inspired lamb recipe, ready in about 120 minutes, pairs lamb shoulder, cut into 1.5-inch cubes, eggplant, cut into 1-inch cubes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 1.5 pounds lamb shoulder, cut into 1.5-inch cubes
• 1 medium (about 1 pound) eggplant, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 3 tbsp tomato paste
• 14 oz canned crushed tomatoes
• 1 tsp Aleppo pepper
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups water
• 1/4 cup fresh parsley, chopped

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 pounds lamb shoulder cubes and brown on all sides for about 6-8 minutes, stirring occasionally. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 tbsp olive oil and 1 medium eggplant cut into 1-inch cubes. Sauté over medium heat for 5-7 minutes until the eggplant softens and lightly browns. Remove and set aside with the lamb.
3. Step 3: Add 1 large finely chopped onion to the pot and cook over medium heat for 4-5 minutes until translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Mix in 3 tbsp tomato paste and cook for 2 minutes, stirring constantly to caramelize slightly.
5. Step 5: Return the lamb and eggplant to the pot. Add 14 oz canned crushed tomatoes, 2 cups water, 1 tsp Aleppo pepper, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1/2 tsp ground allspice, 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir to combine.
6. Step 6: Bring to a simmer, cover partially, reduce heat to low, and cook gently for 1 hour and 30 minutes until the lamb is tender and the sauce has thickened.
7. Step 7: Taste and adjust seasoning if needed. Sprinkle 1/4 cup chopped fresh parsley over the stew before serving.