Slow-Simmered Lamb Stew with Dried Apricots and Aleppo Pepper

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A rich, aromatic lamb stew slowly simmered with dried apricots and spiced with Aleppo pepper for a balanced sweet and smoky flavor. This Middle Eastern-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cubed, olive oil, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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, cubed
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon Aleppo pepper
• 1 cup dried apricots, chopped
• 2 tablespoons tomato paste
• 4 cups beef or lamb broth
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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 of cubed lamb shoulder and brown on all sides for about 6-8 minutes until deeply seared, then transfer lamb to a plate.
2. Step 2: Reduce heat to medium, add 1 large finely chopped onion and sauté for 5 minutes until softened and translucent. Stir in 4 minced garlic cloves and sauté for 1 minute until fragrant.
3. Step 3: Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1 teaspoon Aleppo pepper to the onions and garlic, stirring for 30 seconds to bloom the spices.
4. Step 4: Stir in 2 tablespoons tomato paste and cook for 2 minutes until it darkens slightly and coats the onions.
5. Step 5: Return the browned lamb to the pot along with 1 cup chopped dried apricots. Pour in 4 cups beef or lamb broth, season with 1 teaspoon salt and 1/2 teaspoon black pepper.
6. Step 6: Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until the lamb is tender and the sauce thickens.
7. Step 7: Just before serving, stir in 1/4 cup chopped fresh cilantro for a burst of freshness.