Slow-Simmered Lamb Stew with Syrian Spices

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A hearty lamb stew infused with traditional Syrian spices, slow-cooked to tender perfection and served with a rich tomato base. This middle eastern-inspired lamb ready in about 140 minutes pairs lamb shoulder, cubed, olive oil, 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 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, cubed
• 3 tbsp olive oil
• 1 large (150g) onion, finely chopped
• 4 cloves garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp sweet paprika
• 3 tbsp tomato paste
• 14 oz (400g) canned crushed tomatoes
• 2 cups beef or lamb stock
• 2 medium (150g) carrots, diced
• 2 medium (300g) potatoes, peeled and cubed
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 lbs cubed lamb shoulder and brown on all sides, about 6-8 minutes, until caramelized and fragrant. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large chopped onion and 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, and 1 tsp sweet paprika, cooking for 1 minute to toast the spices.
4. Step 4: Add 3 tbsp tomato paste and cook for 2 minutes, stirring often until the paste darkens slightly.
5. Step 5: Pour in 14 oz crushed tomatoes and 2 cups beef or lamb stock, scraping up any browned bits from the bottom.
6. Step 6: Return the browned lamb to the pot along with 2 diced carrots and 2 cubed potatoes. Season with 1 tsp salt and 1/2 tsp black pepper.
7. Step 7: Bring the stew to a simmer, then reduce heat to low, cover, and cook gently for 1.5 to 2 hours until the lamb is fork-tender and the vegetables are cooked through.
8. Step 8: Adjust seasoning if needed, sprinkle with 2 tbsp chopped fresh parsley before serving.