Slow-Simmered Lamb Stew with Sumac and Bulgur

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

A hearty Middle Eastern lamb stew infused with tangy sumac and served over nutty bulgur wheat for a comforting meal. This middle eastern-inspired lamb ready in about 130 minutes pairs lamb shoulder, cut into 1-inch cubes, olive oil, yellow 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 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 lbs lamb shoulder, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp ground sumac
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 3 cups beef broth
• 2 medium carrots, peeled and sliced
• 1 cup bulgur wheat
• 1/4 cup fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 1.5 lbs lamb shoulder cubes and brown on all sides for 6-8 minutes until a deep crust forms, then remove lamb and set aside.
2. Step 2: In the same pot, add 1 medium diced yellow 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 tbsp tomato paste, 1 tbsp ground sumac, 1 tsp ground cumin, and 1/2 tsp ground cinnamon, cooking for 2 minutes to toast the spices.
4. Step 4: Return the lamb to the pot, add 3 cups beef broth, 2 peeled and sliced carrots, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, reduce heat to low, cover, and cook for 1.5 hours until lamb is tender.
5. Step 5: While stew simmers, rinse 1 cup bulgur wheat under cold water. Place bulgur in a bowl, cover with 1.5 cups boiling water, cover tightly, and let sit for 20 minutes until water is absorbed and bulgur is fluffy.
6. Step 6: Fluff bulgur with a fork, stir in 1/4 cup chopped fresh parsley, and season lightly with salt.
7. Step 7: Serve the lamb stew hot over the parsley bulgur wheat, garnishing with additional parsley if desired.