Spiced Bon Nyingma Lamb Stew
A hearty lamb stew infused with warming spices and inspired by the ancient Bon Nyingma tradition, slow-cooked for tender, flavorful meat. This middle eastern-inspired lamb ready in about 140 minutes pairs lamb shoulder, cubed, salt, black pepper 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, cubed
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 tsp turmeric powder
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 large onion, chopped
- 3 medium carrots, sliced
- 14 oz can diced tomatoes (canned)
- 3 cups beef broth
- 3 tbsp olive oil
- 1/4 cup fresh cilantro, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Season 2 lbs cubed lamb shoulder with 1 1/2 tsp salt, 1 tsp black pepper, 2 tsp ground cumin, 1 1/2 tsp ground coriander, and 1 tsp turmeric powder, mixing well to coat.
- Step 2: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add the lamb cubes and brown on all sides, about 5-7 minutes.
- Step 3: Remove the lamb and set aside. In the same pot, add 1 large chopped onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until softened and fragrant.
- Step 4: Stir in 3 sliced carrots, 14 oz canned diced tomatoes, and return the lamb to the pot.
- Step 5: Pour in 3 cups beef broth, bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours until the lamb is tender.
- Step 6: Taste and adjust seasoning. Sprinkle 1/4 cup chopped fresh cilantro on top before serving.
Frequently asked questions
How long does Spiced Bon Nyingma Lamb Stew take to make?
Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Bon Nyingma Lamb Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder, cubed from drying out.
Can I substitute ingredients in Spiced Bon Nyingma Lamb Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Bon Nyingma Lamb Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Bon Nyingma Lamb Stew?
Middle Eastern lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
