Slow-Simmered Lamb Stew with Aleppo Pepper and Preserved Lemon

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A fragrant, hearty lamb stew featuring tender chunks slowly cooked with Aleppo pepper and bright preserved lemon for a distinctive Middle Eastern flavor. This Middle Eastern-inspired lamb recipe, ready in about 170 minutes, pairs lamb shoulder, cut into 1-inch cubes, olive oil, 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

• 1.5 lbs lamb shoulder, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 large (about 150g) onion, finely chopped
• 4 garlic cloves, minced
• 2 tsp Aleppo pepper
• 1 tsp ground cumin
• 1 small preserved lemon, pulp removed and rind thinly sliced
• 2 tbsp tomato paste
• 3 cups chicken broth
• 3 medium carrots, peeled and cut into 1-inch pieces
• 1.5 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro, chopped

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-bottom pot over medium-high heat until shimmering. Add 1.5 lbs lamb shoulder cubes and brown on all sides for about 6-8 minutes, turning occasionally until deeply caramelized. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large finely chopped onion and sauté over medium heat for 5 minutes until softened and translucent. Add 4 minced garlic cloves, 2 tsp Aleppo pepper, and 1 tsp ground cumin, cooking for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor. Return the browned lamb to the pot along with 3 cups chicken broth, 3 peeled and chopped carrots, 1 small preserved lemon rind (thinly sliced), 1.5 tsp salt, and 1 tsp black pepper.
4. Step 4: Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 2 to 2.5 hours until lamb is fork-tender and sauce thickens slightly.
5. Step 5: Adjust seasoning if needed, sprinkle 1/4 cup chopped fresh cilantro over the stew, and serve warm with crusty bread or rice.