Slow-Cooked Cinnamon Lamb and Vegetable Stew

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Tender lamb and root vegetables simmered in a fragrant cinnamon-spiced broth, ideal for cozy dinners. This Mediterranean one-pot recipe, ready in about 115 minutes, pairs lamb shoulder, carrots, and potatoes for a weeknight-friendly dinner. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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

• 1.5 lbs lamb shoulder
• 2 medium carrots
• 2 medium potatoes
• 1 large onion
• 2 cloves garlic
• 1 tsp ground cinnamon
• 2 tbsp tomato paste
• 2 cups chicken broth
• 1 tbsp olive oil
• to taste salt
• to taste black pepper
• 2 tbsp fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Season 1.5 lbs lamb shoulder cubes with salt and pepper, then sear for 4 minutes per side until browned, then remove and set aside.
2. Step 2: Add 1 large chopped onion to the pot and cook for 3 minutes until softened. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Return seared lamb to the pot, add 2 diced carrots, 2 diced potatoes, 1 tsp ground cinnamon, and 2 tbsp tomato paste. Stir for 2 minutes until vegetables are coated.
4. Step 4: Pour in 2 cups chicken broth, bring to a simmer, then reduce heat to low. Cover and cook for 1 hour 30 minutes until lamb is fork-tender and vegetables are soft.
5. Step 5: Season with additional salt and pepper, then garnish with 2 tbsp chopped fresh parsley before serving.