Slow-Simmered Lamb Stew with Date and Tamarind

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

A rich and hearty Middle Eastern lamb stew featuring the sweetness of dates and the tang of tamarind, slow-cooked to tender perfection. This middle eastern-inspired lamb ready in about 170 minutes pairs lamb shoulder, cubed, olive oil, large (about 1 cup) 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 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.

Prep: 20 min Cook: 150 min Serves 6 Middle Eastern cuisine 450 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 until shimmering. Add 2 lbs cubed lamb shoulder and brown on all sides for 6-8 minutes, turning to develop a deep crust.
  2. Step 2: Add 1 large diced onion and 4 minced garlic cloves to the pot. Sauté together for 5 minutes until the onion softens and becomes translucent, releasing a fragrant aroma.
  3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp ground cinnamon, cooking for 1 minute until the spices toast and smell aromatic.
  4. Step 4: Add 2 tbsp tamarind paste and 1/2 cup chopped pitted dates, stirring to combine and dissolve the tamarind into the mixture.
  5. Step 5: Pour in 3 cups beef broth, then season with 1 tsp salt and 1/2 tsp black pepper. Bring the stew to a boil, then reduce heat to low and cover.
  6. Step 6: Simmer gently for 2 to 2.5 hours, occasionally stirring, until the lamb is fork-tender and the sauce thickens.
  7. Step 7: Just before serving, stir in 1/4 cup chopped fresh cilantro for a bright herbal note.

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Frequently asked questions

How long does Slow-Simmered Lamb Stew with Date and Tamarind take to make?

Total time is about 170 minutes (20 min prep + 150 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 Date and Tamarind?

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 Date and Tamarind?

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 Date and Tamarind 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 Date and Tamarind?

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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