Slow-Cooked Lamb Stew with Tomato, Cinnamon, and Chickpeas

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A hearty lamb stew simmered slowly with warm spices, tomatoes, and tender chickpeas for a comforting dish inspired by Mediterranean flavors. This Greek-inspired lamb recipe (mediterranean), ready in about 140 minutes, pairs lamb shoulder, cut into 1-inch cubes, extra virgin olive oil, yellow onion 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.

Ingredients

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 3 tbsp extra virgin olive oil
• 1 large, diced yellow onion
• 3 medium, sliced carrots
• 5 cloves, minced garlic cloves
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 14 oz can crushed tomatoes
• 1 15-oz can, drained and rinsed chickpeas
• 2 cups beef or lamb broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped, for garnish fresh parsley

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large Dutch oven over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides for 6-8 minutes, then transfer to a plate.
2. Step 2: In the same pot, add 1 large diced yellow onion and 3 sliced carrots. Sauté for 5 minutes until softened. Stir in 5 minced garlic cloves, 1 tsp ground cinnamon, and 1 tsp ground cumin, cooking for 1 minute until fragrant.
3. Step 3: Return the browned lamb to the pot and add 14 oz crushed tomatoes, 1 15-oz can drained chickpeas, and 2 cups beef or lamb broth. Season with 1 1/2 tsp salt and 1 tsp black pepper.
4. Step 4: Bring to a simmer, cover, reduce heat to low, and cook gently for 2 hours until the lamb is fork-tender and the sauce thickens.
5. Step 5: Garnish with 1/4 cup chopped fresh parsley before serving with crusty bread or rice.