Slow-Simmered Lamb Stew with Aromatic Iraqi Spices
A rich and hearty lamb stew enhanced with traditional Iraqi spices simmered to tender perfection. This middle eastern-inspired lamb ready in about 120 minutes pairs lamb shoulder, cubed, olive oil, large onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.
Ingredients
- 2 lbs lamb shoulder, cubed
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 2 tbsp tomato paste
- 14 oz diced tomatoes, canned
- 2 cups beef broth
- 2 medium carrots, sliced
- 2 medium potatoes, peeled and diced
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides, about 6-8 minutes. Remove lamb and set aside.
- Step 2: In the same pot, add 1 large finely chopped onion and sauté for 5 minutes until softened and translucent, then stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add 2 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp ground cinnamon, stirring for 30 seconds to toast the spices.
- Step 4: Stir in 2 tbsp tomato paste and 14 oz canned diced tomatoes, cooking for 3 minutes to deepen flavor.
- Step 5: Return the browned lamb to the pot and pour in 2 cups beef broth. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour.
- Step 6: Add 2 sliced carrots and 2 diced medium potatoes to the stew, season with 1 1/2 tsp salt and 1 tsp black pepper. Continue simmering uncovered for another 30-40 minutes until lamb and vegetables are tender and sauce has thickened.
- Step 7: Remove from heat and sprinkle with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Slow-Simmered Lamb Stew with Aromatic Iraqi Spices take to make?
Total time is about 120 minutes (20 min prep + 100 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 Lamb Stew with Aromatic Iraqi Spices?
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 lamb shoulder, cubed from drying out.
Can I substitute ingredients in Slow-Simmered Lamb Stew with Aromatic Iraqi Spices?
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 Lamb Stew with Aromatic Iraqi Spices for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Lamb Stew with Aromatic Iraqi Spices?
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.
