Slow-Simmered Syrian Lamb Stew with Eggplant and Pomegranate Molasses

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A hearty lamb stew slowly cooked with tender eggplant and brightened with tangy pomegranate molasses for a rich Middle Eastern flavor. This Middle Eastern-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1.5 lbs, cut into 1-inch cubes lamb shoulder
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 1 medium, peeled and cubed into 1-inch pieces eggplant
• 2 tbsp tomato paste
• 3 tbsp pomegranate molasses
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 2 cups vegetable broth
• 1.5 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped, for garnish fresh parsley
• 2 tbsp, for garnish toasted pine nuts

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 lbs lamb shoulder cubes and brown on all sides, about 6-8 minutes, until the meat develops a deep golden crust. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until translucent and fragrant. Add 4 minced garlic cloves and cook for 1 minute more.
3. Step 3: Add 1 medium peeled and cubed eggplant and cook for 7 minutes, stirring occasionally, until softened and beginning to brown.
4. Step 4: Stir in 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, and 1/4 tsp ground allspice. Cook for 2 minutes until the spices are fragrant and the tomato paste darkens.
5. Step 5: Return the browned lamb to the pot, pour in 2 cups vegetable broth, and stir in 3 tbsp pomegranate molasses. Season with 1.5 tsp salt and 1 tsp black pepper.
6. Step 6: Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours until the lamb is tender and the sauce has thickened.
7. Step 7: Taste and adjust seasoning if needed. Serve hot, garnished with 1/4 cup chopped fresh parsley and 2 tbsp toasted pine nuts for a nutty crunch.