Slow-Simmered Lamb Stew with Sumac and Barberry

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A rich and aromatic lamb stew featuring the tangy flavor of sumac and the tartness of dried barberries, inspired by traditional Iraqi slow-cooked dishes. This Middle Eastern-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, olive oil, large onion 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, cut into 1.5-inch cubes lamb shoulder
• 3 tbsp olive oil
• 1, finely chopped large onion
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tbsp sumac powder
• 1/4 cup dried barberries
• 2 tbsp tomato paste
• 3 cups water or lamb broth
• 1.5 tsp salt
• 1 tsp black pepper
• 1/4 cup, chopped for garnish fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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 until golden, then remove lamb and set aside.
2. Step 2: Lower heat to medium, add 1 finely chopped large onion, and sauté for 5 minutes until 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, and 1 tbsp sumac powder, cooking for 2 minutes to toast the spices.
4. Step 4: Add 2 tbsp tomato paste and cook for another 2 minutes, stirring to coat the onions and spices.
5. Step 5: Return browned lamb to the pot, add 3 cups water or lamb broth, 1.5 tsp salt, and 1 tsp black pepper. Bring to a simmer, then cover and reduce heat to low. Cook gently for 1.5 to 2 hours until lamb is tender.
6. Step 6: Meanwhile, rinse 1/4 cup dried barberries in cold water and drain.
7. Step 7: In the last 10 minutes of cooking, stir in the barberries and continue simmering uncovered to allow the stew to thicken slightly.
8. Step 8: Garnish with 1/4 cup chopped fresh parsley before serving alongside rice or flatbread.