Middle Eastern Lamb Stew
Rich, hearty, and infused with aromatic spices, this Middle Eastern Lamb Stew is a true comfort food masterpiece. Tender cubes of seared lamb shoulder simmer to perfection in a robust sauce made with fragrant spices like cumin, cinnamon, and turmeric, complemented by a hint of heat from cayenne pepper. Fresh vegetables—carrots, potatoes, and chickpeas—add texture and nutrition, making this stew a complete one-pot meal. Simmered in a flavorful base of tomato and broth, every bite is warming and satisfying. Ready in under two hours, this dish is perfect for a cozy family dinner or a crowd-pleasing gathering. Garnish with fresh cilantro for a burst of brightness, and serve with fluffy rice or warm flatbreads to soak up every last drop of this deliciously spiced stew.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder, cut into 1.5-inch cubes
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 0.5 teaspoons ground turmeric
- 0.25 teaspoons cayenne pepper (optional, for heat)
- 3 tablespoons tomato paste
- 1 can (14 ounces) crushed tomatoes
- 4 cups chicken or beef broth
- 3 medium carrots, peeled and cut into chunks
- 2 medium potatoes, peeled and cubed
- 1 can (14 ounces) chickpeas, drained and rinsed
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the lamb cubes with salt and black pepper. Working in batches, sear the lamb in the pot until browned on all sides, about 4-5 minutes per batch. Remove the lamb and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and sauté until soft and golden, about 5 minutes.
Stir in the minced garlic, ground cumin, cinnamon, coriander, paprika, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.
Add the tomato paste to the pot and cook for an additional 1-2 minutes, stirring it into the onion and spice mixture.
Return the browned lamb to the pot. Stir in the crushed tomatoes and chicken or beef broth. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer for 45 minutes, stirring occasionally, until the lamb is tender.
Add the carrots, potatoes, and chickpeas to the pot. Cover and cook for an additional 25-30 minutes, or until the vegetables are tender.
Taste the stew and adjust the seasoning with salt and pepper as needed.
Serve the stew hot, garnished with fresh cilantro. Optionally, pair it with warm flatbreads or steamed rice.
Nutrition Facts
Calories |
4007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.0 g | 306% | |
| Saturated Fat | 89.9 g | 450% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8425 mg | 366% | |
| Total Carbohydrate | 262.2 g | 95% | |
| Dietary Fiber | 57.1 g | 204% | |
| Total Sugars | 58.7 g | ||
| Protein | 222.5 g | 445% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 705 mg | 54% | |
| Iron | 41.0 mg | 228% | |
| Potassium | 8257 mg | 176% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
