Slow-Simmered Lamb Stew with Cardamom and Tomato

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and hearty lamb stew simmered with aromatic cardamom pods and fresh tomatoes, inspired by traditional Middle Eastern flavors. This middle eastern-inspired lamb ready in about 135 minutes pairs lamb shoulder, cut into 1-inch cubes, olive oil, large yellow 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.

Prep: 15 min Cook: 120 min Serves 4 Middle Eastern cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 lbs lamb shoulder cubes and brown on all sides for about 6-7 minutes, until a deep golden crust forms. Remove lamb and set aside.
  2. Step 2: In the same pot, reduce heat to medium and add 1 large finely chopped yellow onion. Sauté for 5 minutes until soft and translucent.
  3. Step 3: Add 4 minced garlic cloves, 6 crushed cardamom pods, 1 tsp ground cumin, and 1 tsp ground coriander to the onions. Stir and cook for 1 minute until fragrant.
  4. Step 4: Return the browned lamb to the pot. Pour in 14 oz canned diced tomatoes and 2 cups water. Stir to combine, scraping any browned bits from the bottom.
  5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until lamb is tender and the sauce is thickened.
  6. Step 6: Stir in 1/4 cup chopped fresh cilantro just before serving for a fresh, herbal finish.

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Frequently asked questions

How long does Slow-Simmered Lamb Stew with Cardamom and Tomato take to make?

Total time is about 135 minutes (15 min prep + 120 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 Cardamom and Tomato?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Simmered Lamb Stew with Cardamom and Tomato?

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 Cardamom and Tomato for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Cardamom and Tomato?

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.

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