Slow-Simmered Lamb Stew with Lebanese Seven-Spice
A rich, aromatic lamb stew infused with traditional Lebanese seven-spice blend, slow-cooked until tender and served with a fragrant tomato base. This middle eastern-inspired lamb ready in about 140 minutes pairs lamb shoulder, cubed, 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 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.
Ingredients
- 2 lbs lamb shoulder, cubed
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 4 cloves garlic cloves, minced
- 2 tsp Lebanese seven-spice blend
- 1/2 tsp ground cinnamon
- 14 oz canned crushed tomatoes
- 2 cups beef broth
- 2 medium carrots, sliced
- 2 medium potatoes, cubed
- 1 1/2 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 cubed lamb shoulder and brown on all sides for about 6-8 minutes until nicely caramelized, then remove lamb and set aside.
- Step 2: In the same pot, add 1 large finely chopped onion and sauté for 5 minutes until softened and translucent. Add 4 minced garlic cloves and sauté for 1 minute until fragrant.
- Step 3: Stir in 2 tsp Lebanese seven-spice blend and 1/2 tsp ground cinnamon, cooking for 30 seconds to toast the spices.
- Step 4: Return the lamb to the pot and add 14 oz canned crushed tomatoes, 2 cups beef broth, 2 sliced medium carrots, and 2 cubed medium potatoes. Season with 1 1/2 tsp salt and 1 tsp black pepper.
- Step 5: Bring the stew to a gentle boil, then reduce heat to low and cover. Simmer for 1 1/2 to 2 hours until the lamb is tender and the vegetables are cooked through.
- Step 6: Taste and adjust seasoning if needed. Sprinkle 2 tbsp chopped fresh parsley over the stew before serving for a fresh herbal note.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Lamb Stew with Lebanese Seven-Spice 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 Lebanese Seven-Spice?
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 Lebanese Seven-Spice?
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 Lebanese Seven-Spice 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 Lebanese Seven-Spice?
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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