Slow-Simmered Lamb Stew with Iraqi Baharat Spices
A hearty lamb stew slow-cooked with aromatic Iraqi baharat spices, tomatoes, and root vegetables for a rich, warming meal. This middle eastern-inspired lamb ready in about 170 minutes pairs lamb shoulder, cut into 1.5-inch cubes, olive oil, large onion, diced 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 lbs lamb shoulder, cut into 1.5-inch cubes
- 3 tbsp olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 3 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and cubed
- 14 oz canned diced tomatoes
- 3 cups beef broth
- 2 tbsp baharat spice blend
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1.5 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder cubes and brown on all sides for about 6-8 minutes, then remove lamb and set aside.
- Step 2: In the same pot, add 1 large diced onion and sauté over medium heat for 5 minutes until softened and translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 2 tbsp baharat spice blend, 1 tsp ground cumin, 1 tsp ground coriander, 1.5 tsp salt, and 1 tsp black pepper, cooking for 30 seconds to bloom the spices.
- Step 4: Return the browned lamb to the pot along with 3 chopped carrots, 2 cubed potatoes, 14 oz canned diced tomatoes, and 3 cups beef broth. Stir to combine.
- Step 5: Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 to 2.5 hours until lamb is tender and vegetables are cooked through.
- Step 6: Adjust seasoning if needed and sprinkle 2 tbsp chopped fresh parsley over the stew before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Lamb Stew with Iraqi Baharat Spices 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 Iraqi Baharat 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 olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Lamb Stew with Iraqi Baharat 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 Iraqi Baharat 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 Iraqi Baharat 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.
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