Slow-Simmered Mediterranean Lamb Stew with Preserved Lemon

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A rich and hearty lamb stew featuring tender meat slow-cooked with preserved lemon and aromatic Mediterranean spices, delivering a genuine taste of the region. This Mediterranean lamb recipe, ready in about 150 minutes, pairs extra virgin olive oil, yellow onion, diced, and garlic cloves, minced for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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, trimmed and cut into 1.5-inch cubes
• 3 tbsp extra virgin olive oil
• 1 large (about 1 cup) yellow onion, diced
• 4 garlic cloves, minced
• 1 small preserved lemon, rind only, finely chopped
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 14 oz can crushed tomatoes
• 2 cups low sodium chicken broth
• 2 medium carrots, peeled and cut into 1-inch chunks
• 2 medium potatoes, peeled and cut into 1-inch chunks
• 1.5 tsp salt
• 1 tsp black pepper, freshly ground
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large heavy-bottom pot over medium-high heat until shimmering. Add 2 lbs lamb shoulder cubes and brown on all sides for about 6-7 minutes, turning occasionally until deeply caramelized. Remove lamb and set aside.
2. Step 2: In the same pot, reduce heat to medium and add 1 large diced yellow onion and 4 minced garlic cloves. Sauté for 4-5 minutes until softened and fragrant, stirring frequently.
3. Step 3: Stir in 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp smoked paprika, and 1/2 tsp ground cinnamon. Cook spices with onion mixture for 1 minute until aromatic.
4. Step 4: Return lamb to the pot along with 1 small finely chopped preserved lemon rind, 14 oz crushed tomatoes, and 2 cups low sodium chicken broth. Stir to combine, scraping any browned bits from the pot.
5. Step 5: Add 2 medium peeled and chunked carrots and 2 peeled medium potatoes cut into 1-inch chunks. Season with 1.5 tsp salt and 1 tsp freshly ground black pepper.
6. Step 6: Bring stew to a gentle simmer, then reduce heat to low. Cover and cook for 2 hours, stirring occasionally, until lamb is fork-tender and vegetables are cooked through.
7. Step 7: Remove lid and simmer uncovered for an additional 10 minutes to thicken the sauce slightly. Adjust seasoning if needed.
8. Step 8: Garnish with 2 tbsp chopped fresh parsley before serving with crusty bread or couscous.