Slow-Simmered Lamb Stew with Aleppo Pepper and Fava Beans

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A hearty Middle Eastern lamb stew slow-cooked with aromatic spices and tender fava beans, finished with a hint of smoky Aleppo pepper. This Middle Eastern-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cut into 1-inch cubes, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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-inch cubes
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp Aleppo pepper
• 2 tbsp tomato paste
• 3 cups chicken broth
• 1 cup dried fava beans, soaked overnight and drained
• 1/4 cup fresh parsley, chopped
• 1.5 tsp salt
• 1 tsp black pepper
• 1 cup water

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 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 until seared and caramelized. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 2 tsp ground cumin, 1 tsp ground coriander, and 1 tsp Aleppo pepper to the onions and garlic. Stir for 1 minute to toast the spices and release their aroma.
4. Step 4: Mix in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly and coats the onions.
5. Step 5: Return the lamb to the pot along with 3 cups chicken broth, 1 cup soaked and drained dried fava beans, 1 cup water, 1.5 tsp salt, and 1 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until lamb and beans are tender.
6. Step 6: Taste and adjust seasoning as needed. Stir in 1/4 cup chopped fresh parsley just before serving to add freshness and color.