Slow-Cooked Lamb Stew with Tomatoes and Cinnamon
Tender lamb simmered with tomatoes, warming cinnamon, and herbs for a rich and comforting Greek-inspired stew. This greek-inspired lamb ready in about 140 minutes pairs lamb shoulder, diced, extra virgin olive oil, large, diced 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, diced
- 3 tbsp extra virgin olive oil
- 1 large, diced yellow onion
- 4 cloves, minced garlic cloves
- 28 oz can canned diced tomatoes
- 1 tsp ground cinnamon
- 2 tsp dried oregano
- 2 cups beef broth
- 3 medium, sliced carrots
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large heavy pot over medium-high heat. Add 2 lbs diced lamb shoulder and brown on all sides for 6-8 minutes, working in batches if needed. Remove lamb and set aside.
- Step 2: In the same pot, add 1 large diced yellow onion and 4 minced garlic cloves; sauté for 4-5 minutes until softened and fragrant.
- Step 3: Return the browned lamb to the pot, then stir in 28 oz canned diced tomatoes, 1 tsp ground cinnamon, 2 tsp dried oregano, 2 cups beef broth, 3 sliced carrots, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer.
- Step 4: Cover pot, reduce heat to low, and simmer gently for 2 hours until lamb is tender and stew thickens. Stir occasionally.
- Step 5: Remove from heat and stir in 1/4 cup fresh chopped parsley before serving over rice or crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Stew with Tomatoes and Cinnamon take to make?
Total time is about 140 minutes (20 min prep + 120 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 Tomatoes 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 lamb shoulder, diced from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Stew with Tomatoes 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 Tomatoes 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 Tomatoes 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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