Slow-Simmered Lamb Stew with Syrian Spices and Chickpeas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Tender lamb chunks slow-cooked with warm Syrian spices and hearty chickpeas create a comforting, aromatic stew perfect for cozy dinners. This middle eastern-inspired lamb ready in about 130 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 480 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 lamb shoulder, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 large (about 1 cup) onion, finely chopped
• 4 cloves garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 2 tbsp tomato paste
• 14 oz diced tomatoes (canned)
• 1 1/2 cups chickpeas, cooked or canned, drained
• 2 cups beef or lamb broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh parsley, chopped
• for serving lemon wedges

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 them on all sides, about 6-8 minutes, until deeply golden. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large finely chopped onion and sauté over medium heat for 5 minutes until translucent and fragrant. Stir in 4 minced garlic cloves and cook for 1 minute more.
3. Step 3: Add 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, and 1/2 tsp ground allspice to the onion mixture, stirring constantly for 1 minute until the spices bloom and become aromatic.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes, allowing the paste to darken slightly and deepen in flavor.
5. Step 5: Return the browned lamb to the pot along with 14 oz canned diced tomatoes, 1 1/2 cups cooked chickpeas, and 2 cups beef or lamb broth. Season with 1 1/2 tsp salt and 1 tsp black pepper.
6. Step 6: Bring to a gentle simmer, cover partially, and reduce heat to low. Let stew cook slowly for 1 hour and 30 minutes, stirring occasionally, until lamb is tender and sauce thickens.
7. Step 7: Just before serving, stir in 1/4 cup chopped fresh parsley for brightness. Serve hot with lemon wedges on the side to squeeze over the stew.