Slow-Simmered Mediterranean Lamb Stew with Preserved Lemon

By AislePrompt Test Kitchen · Reviewed 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-inspired lamb (mediterranean) ready in about 150 minutes pairs extra virgin olive oil, large (about 1 cup) yellow onion, diced, garlic cloves, minced 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.

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

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.