Slow-Simmered Lamb Stew with Iraqi Spices

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A hearty lamb stew braised slowly with traditional Iraqi spices, tender vegetables, and a rich tomato base. This middle eastern-inspired lamb ready in about 120 minutes pairs lamb shoulder, cut into 1-inch cubes, olive oil, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 1.5 pounds lamb shoulder, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 large (about 1 cup) onion, finely chopped
• 4 cloves garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 3 tablespoons tomato paste
• 14 ounces diced canned tomatoes
• 2 cups water
• 3 medium carrots, peeled and cut into 1-inch chunks
• 2 medium potatoes, peeled and cut into 1-inch chunks
• 2 tablespoons fresh parsley, chopped

Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 pounds lamb shoulder cubes and brown on all sides for about 6-8 minutes, then remove lamb and set aside.
2. Step 2: Add 1 large finely chopped onion and sauté over medium heat for 5 minutes until softened and translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1 teaspoon ground turmeric, 1/2 teaspoon ground black pepper, and 1 teaspoon salt. Cook the spices with the onion and garlic for 1-2 minutes to release their aroma.
4. Step 4: Add 3 tablespoons tomato paste and cook, stirring constantly, for 2 minutes until the paste darkens slightly.
5. Step 5: Return the browned lamb to the pot and add 14 ounces diced canned tomatoes along with 2 cups water. Bring to a simmer, then cover and reduce heat to low. Cook gently for 1 hour.
6. Step 6: After 1 hour, add 3 medium peeled and chunked carrots and 2 medium peeled and chunked potatoes. Cover and continue to simmer for 30-40 minutes until the lamb is tender and vegetables are cooked through.
7. Step 7: Taste and adjust seasoning if needed. Sprinkle 2 tablespoons chopped fresh parsley over the stew before serving for freshness.