Slow-Cooked Lamb Stew with Tomato and Cinnamon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb chunks simmered slowly with tomatoes, warm cinnamon, and herbs to create a rich and comforting stew inspired by Greek flavors. This greek-inspired lamb ready in about 170 minutes pairs lamb shoulder, cut into 1.5-inch cubes, extra virgin olive oil, large yellow onion, diced 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.

Prep: 20 min Cook: 150 min Serves 6 Greek cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder cubes and brown on all sides for about 6-8 minutes.
  2. Step 2: Remove the lamb and set aside. In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 tsp ground cinnamon, 2 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Add 14 oz canned crushed tomatoes and 2 cups beef broth, scraping up any browned bits from the bottom.
  4. Step 4: Return the lamb to the pot along with 2 bay leaves, 2 peeled and chopped carrots, and 2 peeled and cubed potatoes. Bring to a simmer.
  5. Step 5: Cover the pot and reduce heat to low. Let stew cook gently for 2 to 2 1/2 hours until lamb is fork-tender and vegetables are soft.
  6. Step 6: Remove bay leaves, adjust seasoning if needed, and sprinkle 2 tbsp chopped fresh parsley over the stew before serving.

Frequently asked questions

How long does Slow-Cooked Lamb Stew with Tomato and Cinnamon take to make?

Total time is about 170 minutes (20 min prep + 150 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 Slow-Cooked Lamb Stew with Tomato and Cinnamon?

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 extra virgin olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Stew with Tomato and Cinnamon?

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 Slow-Cooked Lamb Stew with Tomato and Cinnamon 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 Slow-Cooked Lamb Stew with Tomato and Cinnamon?

Greek 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.

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