Slow-Simmered Lamb Stew with Sumac and Eggplant

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb pieces cooked slowly in a rich tomato sauce with roasted eggplant and the tangy brightness of sumac. This middle eastern-inspired lamb ready in about 145 minutes pairs lamb shoulder, cubed, medium (about 500g) eggplant, diced, large (150g) 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.

Prep: 25 min Cook: 120 min Serves 6 Middle Eastern cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 medium diced eggplants (about 500g) with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet, roast for 25 minutes until golden and soft.
  2. Step 2: While eggplant roasts, heat 2 tbsp olive oil in a large heavy pot over medium-high heat. Add 1.5 lbs cubed lamb shoulder and brown on all sides for 6-8 minutes, then remove lamb and set aside.
  3. Step 3: In the same pot, add 1 large finely chopped onion (150g) and sauté for 5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Stir in 3 tbsp tomato paste, 1 tsp ground cumin, 1 tsp ground coriander, 2 tsp sumac, 1 1/2 tsp salt, and 1 tsp black pepper; cook for 2 minutes to deepen flavors.
  5. Step 5: Return browned lamb to pot, add 14 oz canned diced tomatoes and 2 cups vegetable broth. Bring to a gentle simmer, cover, and cook for 1.5 hours until lamb is tender.
  6. Step 6: Add the roasted eggplant and 1/4 cup chopped fresh parsley to the stew. Cook uncovered for an additional 15 minutes to thicken the sauce and blend flavors. Adjust seasoning if needed.

Frequently asked questions

How long does Slow-Simmered Lamb Stew with Sumac and Eggplant take to make?

Total time is about 145 minutes (25 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 Sumac and Eggplant?

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 Sumac and Eggplant?

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 Sumac and Eggplant 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 Sumac and Eggplant?

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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