Slow-Simmered Lamb Stew with Apricots and Iraqi Spices

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A hearty lamb stew infused with warm Iraqi spices and sweet dried apricots, simmered until tender and flavorful. This Middle Eastern-inspired lamb recipe, ready in about 120 minutes, pairs olive oil, yellow onion, chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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

• 2 pounds lamb shoulder, trimmed and cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 3/4 cup dried apricots, chopped
• 2 tablespoons tomato paste
• 3 cups beef or lamb broth
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• 4 lemon wedges, for serving

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

Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 pounds lamb shoulder cubes and brown on all sides, about 6-8 minutes, then transfer to a plate.
2. Step 2: Reduce heat to medium, add 1 large chopped yellow onion and sauté for 5 minutes until soft and translucent. Add 4 minced garlic cloves and stir for 1 minute until fragrant.
3. Step 3: Stir in 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon ground cinnamon, and 1 teaspoon ground turmeric; cook for 1 minute until the spices release their aroma.
4. Step 4: Return the browned lamb to the pot, add 3/4 cup chopped dried apricots and 2 tablespoons tomato paste, stirring to combine.
5. Step 5: Pour in 3 cups beef or lamb broth, season with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour 30 minutes until lamb is tender.
6. Step 6: Taste and adjust seasoning if necessary. Stir in 1/4 cup chopped fresh cilantro just before serving.
7. Step 7: Serve the stew with 4 lemon wedges on the side for squeezing over, enhancing the dish's brightness.