Slow-Simmered Syrian Lamb with Aromatic Spices

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Tender lamb slow-cooked in a rich blend of Middle Eastern spices and tomatoes, perfect for a comforting meal. This Middle Eastern-inspired lamb recipe, ready in about 170 minutes, pairs bone-in lamb shoulder, olive oil, onion 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 pounds bone-in lamb shoulder
• 3 tablespoons olive oil
• 1 large, finely chopped onion
• 4, minced garlic cloves
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon crushed red pepper flakes
• 14 ounces canned crushed tomatoes
• 1 cup water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped, for garnish fresh parsley

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Instructions

1. Step 1: Heat 3 tablespoons olive oil in a heavy-bottomed pot over medium-high heat until shimmering. Add 2 pounds bone-in lamb shoulder, browning on all sides for about 8 minutes total, then remove lamb and set aside.
2. Step 2: In the same pot, add 1 large finely chopped onion and sauté for 5 minutes until translucent and fragrant. Stir in 4 minced garlic cloves and cook for 1 minute until aromatic.
3. Step 3: Add 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, and 1/4 teaspoon crushed red pepper flakes to the onions and garlic. Cook spices for 2 minutes, stirring constantly to release their fragrance.
4. Step 4: Pour in 14 ounces canned crushed tomatoes and 1 cup water, stirring to combine. Return the lamb to the pot, add 1 teaspoon salt and 1/2 teaspoon black pepper, then bring the mixture to a gentle simmer.
5. Step 5: Cover the pot, reduce heat to low, and cook for 2 to 2.5 hours, turning the lamb halfway through, until the meat is tender and falling off the bone.
6. Step 6: Remove lamb and shred with two forks, then return shredded meat to the sauce. Adjust seasoning if needed, garnish with 1/4 cup chopped fresh parsley, and serve warm.