Slow-Simmered Lamb with Aleppo Pepper and Pine Nuts

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

Tender lamb chunks slow-cooked in a spiced tomato sauce, topped with toasted pine nuts and fresh herbs for a fragrant Middle Eastern main. This middle eastern-inspired lamb 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 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 onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 tsp Aleppo pepper
• 2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 14 oz canned crushed tomatoes
• 1 cup water
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup pine nuts
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint leaves, chopped

Instructions

1. Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder cubes and sear until browned on all sides, about 6-8 minutes. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large finely chopped onion and sauté for 5 minutes until softened and translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 tsp Aleppo pepper, 2 tsp ground cumin, and 1/2 tsp ground cinnamon, cooking for 30 seconds to release aromas.
4. Step 4: Return the lamb to the pot, add 14 oz canned crushed tomatoes and 1 cup water, then season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and cover partially.
5. Step 5: Simmer gently for 2 hours, stirring occasionally, until lamb is tender and sauce thickens.
6. Step 6: While lamb cooks, toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring frequently to prevent burning.
7. Step 7: Once lamb is ready, sprinkle toasted pine nuts, 2 tbsp chopped fresh parsley, and 1 tbsp chopped fresh mint over the top before serving.