Slow-Simmered Lamb Stew with Dried Apricots and Aleppo Pepper
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 ready in about 140 minutes pairs pounds lamb shoulder, cubed, tablespoons 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 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.
Ingredients
- 2 pounds lamb shoulder, cubed
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Stir in 2 tablespoons tomato paste and cook for 2 minutes until it darkens slightly and coats the onions.
- 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.
- 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.
- Step 7: Just before serving, stir in 1/4 cup chopped fresh cilantro for a burst of freshness.
Frequently asked questions
How long does Slow-Simmered Lamb Stew with Dried Apricots and Aleppo Pepper take to make?
Total time is about 140 minutes (20 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 Dried Apricots and Aleppo Pepper?
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 pounds lamb shoulder, cubed from drying out.
Can I substitute ingredients in Slow-Simmered Lamb Stew with Dried Apricots and Aleppo Pepper?
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 Dried Apricots and Aleppo Pepper 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 Dried Apricots and Aleppo Pepper?
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.
