Slow-Simmered Lamb Stew with Sumac and Bulgur Pilaf

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Tender chunks of lamb slowly cooked in a fragrant tomato and sumac sauce, served alongside nutty bulgur pilaf. This Middle Eastern-inspired lamb recipe, ready in about 140 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 520 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 tbsp olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 14 oz canned crushed tomatoes
• 1 tbsp ground sumac
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1.5 tsp salt
• 1/2 tsp black pepper
• 2 cups water
• 1 cup bulgur wheat
• 2 cups chicken broth
• 1/4 cup toasted pine nuts
• 1/4 cup fresh parsley, chopped

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 heavy pot over medium-high heat. Add 1.5 pounds lamb shoulder cubes, browning on all sides for 6-8 minutes until nicely seared. Remove lamb and set aside.
2. Step 2: In the same pot, lower heat to medium and add 1 large finely chopped onion and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste, 1 tbsp ground sumac, 1 tsp ground cumin, 1 tsp ground coriander, 1.5 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes until the spices bloom and tomato paste darkens.
4. Step 4: Return the lamb to the pot, add 14 oz canned crushed tomatoes and 2 cups water. Bring to a simmer, cover, and cook on low heat for 1.5 to 2 hours until lamb is tender and sauce thickens.
5. Step 5: Meanwhile, rinse 1 cup bulgur wheat and combine with 2 cups chicken broth in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 12 minutes until liquid is absorbed and bulgur is fluffy.
6. Step 6: Fluff bulgur with a fork and stir in 1/4 cup toasted pine nuts and 1/4 cup chopped fresh parsley.
7. Step 7: Serve the lamb stew hot, spooned over or alongside the bulgur pilaf.