Middle Eastern Lamb Stew

January/February 2008

Your rating: None Average: 3.7 (127 votes)

This brothy stew is boldly flavored with a blend of characteristic Middle Eastern spices and finished with fresh spinach and fiber-rich chickpeas. Economical lamb shoulder tenderizes beautifully when leisurely cooked in a slow cooker. If you can't find boneless shoulder stew meat, do not substitute more-expensive lamb leg—it tends to dry out during slow cooking. Instead, purchase lamb shoulder chops and debone them. Serve over bulgur and accompany with a salad.

"So easy and very, very tasty. I'm new to slow cooking and this is the 4th recipe I've tried. It is by far the most flavorful. The combination of spices is delicious. My only thought for improvement is that it would be nice if the lamb...
Middle Eastern Lamb Stew Recipe

22 Reviews for Middle Eastern Lamb Stew

So-so... but not worth it

I was excited for this recipe but it ended up being a let down. There just wasn't much flavor. Maybe if I'd marinated the lamb, or left it on the bone, or done it on low for 6 hrs instead of on high for 3... It was really easy and the lamb was incredibly tender. But the flavor was so lacking that I'm not inclined to try it again. And for whatever reason, it left us really hungry. I can't explain it, but each time we ate it, despite sizeable servings, we were looking for a second meal immediately after.

Loved it! Hands down excellent.

I followed the recipe exactly but added a little salt and pepper before serving. I used lamb shoulder chops and threw in the bones for additional flavor. I used the low setting on my slow cooker so that the meat would have the greatest chance of absorbing the flavors. Cooked it for 6 hours and served it with couscous. Two thumbs up.

Easy, tasty and satisfying. My family asked me to make it again.
Comments (1)


Anonymous wrote 2 years 21 weeks ago

Sooo basically you made a

Sooo basically you made a completely different recipe? lol


I used beef shoulder instead of lamb (lamb shoulder was really expensive!). Beef worked fine and the shoulder was tender. I added a layer of green pepper and eggplant above the onion - definitely a good addition. I also doctored up the seasonings to include minced ginger (about 3T), cinnamon and Isot Chili (dried turkish chili - smoky and yummy!) and then let it all marinate for about 45 minutes before layering in the other items. I also added orange zest and cinnamon stick to the tomato/broth mixture as well as some red wine and pomegranate juice (about 1/3c each). Extra seasonings and vegetables really made this dish sing!

Really Delicious!

My husband and I just finished gobbling this up! It was sublime! So flavorful; the meat ended up so super tender!! The spices are awesome! I cut the recipe in half but used the whole amounts of spices for both of us and it was perfect!! My husband is Middle Eastern and he said this was better than his mother's lamb stew!! I served it over couscous...really wonderful and couldn't be easier!

So easy!! Wonderfully Delicious!

This stew turned out amazing!! I added chipotle chiles in adobo and left the chick peas whole, served over a bed of Quinoa, there was't any left. This will be one of my staples for sure!


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