Tertiary-Spiced Lamb Stew with Vegetables

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A hearty lamb stew seasoned with a unique blend of spices inspired by tertiary and quaternary flavor profiles, simmered with root vegetables for a comforting meal. This Mediterranean recipe, ready in about 130 minutes, pairs lamb shoulder, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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, cut into 1-inch cubes lamb shoulder
• 3 tbsp olive oil
• 1 large, diced onion
• 4, minced garlic cloves
• 2 medium, chopped into 1-inch pieces carrots
• 1 medium, chopped into 1-inch pieces parsnip
• 2 medium, peeled and cubed potatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 2 tbsp tomato paste
• 3 cups beef broth
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 tbsp, chopped for garnish fresh parsley

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium-high heat. Add 2 lbs lamb shoulder cubes, season with 3/4 tsp salt and 1/2 tsp black pepper, and brown on all sides for about 5-7 minutes until deeply caramelized, then remove and set aside.
2. Step 2: In the same pot, add 1 large diced onion and 4 minced garlic cloves, sauté over medium heat for 4 minutes until softened and fragrant.
3. Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, and 1/2 tsp ground cinnamon; cook for 1 minute until the spices bloom and smell aromatic.
4. Step 4: Add 2 tbsp tomato paste and cook for 2 minutes, stirring frequently until it darkens slightly.
5. Step 5: Return the browned lamb to the pot along with 2 chopped carrots, 1 chopped parsnip, and 2 peeled and cubed potatoes. Pour in 3 cups beef broth, add 2 sprigs fresh thyme, 1 bay leaf, and the remaining 3/4 tsp salt and 1/2 tsp black pepper.
6. Step 6: Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour 30 minutes until lamb is tender and vegetables are cooked through.
7. Step 7: Remove thyme sprigs and bay leaf, adjust seasoning if needed, and garnish with 2 tbsp chopped fresh parsley before serving.