Slow-Simmered Lamb Stew with Pomegranate Molasses and Aleppo Pepper

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A rich and hearty Middle Eastern lamb stew slow-cooked with aromatic spices, tangy pomegranate molasses, and a hint of heat from Aleppo pepper. This middle eastern-inspired lamb ready in about 130 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 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-inch cubes
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp Aleppo pepper
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp tomato paste
• 3 tbsp pomegranate molasses
• 3 cups beef or lamb broth
• 3 medium carrots, peeled and sliced into 1/2-inch rounds
• 1 cup chickpeas, cooked
• 1/4 cup fresh parsley, chopped

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven 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.
2. Step 2: Lower heat to medium and add 1 large finely chopped onion to the pot; sauté for 5 minutes until soft and translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp Aleppo pepper, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook spices with onion and garlic for 1-2 minutes to release aroma.
4. Step 4: Mix in 2 tbsp tomato paste and cook for 2 minutes, stirring constantly until the paste darkens slightly.
5. Step 5: Return browned lamb to the pot and pour in 3 cups beef or lamb broth, scraping any browned bits from the bottom. Stir in 3 tbsp pomegranate molasses.
6. Step 6: Bring mixture to a gentle boil, reduce heat to low, cover, and simmer for 1 hour.
7. Step 7: Add 3 sliced carrots and 1 cup cooked chickpeas. Cover and simmer for an additional 30 minutes until lamb is tender and carrots are soft.
8. Step 8: Adjust seasoning with salt and pepper if needed. Sprinkle 1/4 cup chopped fresh parsley before serving.