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

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

Hearty Greek-inspired lamb stew slow-cooked with fragrant cinnamon, tomatoes, and creamy chickpeas for a comforting meal. This greek-inspired lamb ready in about 140 minutes pairs pounds lamb shoulder, cubed, 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 430 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: 120 min Serves 6 Greek cuisine 430 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 pounds cubed lamb shoulder in batches, browning each side for about 4 minutes until deeply caramelized. Remove and set aside.
  2. Step 2: Reduce heat to medium and add 1 large diced yellow onion. Sauté for 5-6 minutes until softened and translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Return the lamb to the pot along with 14 oz canned diced tomatoes, 1 tsp ground cinnamon, 2 tsp dried oregano, 2 cups beef broth, 1.5 tsp sea salt, and 1 tsp black pepper. Bring to a gentle simmer.
  4. Step 4: Cover the pot and reduce heat to low. Let the stew cook slowly for 1.5 to 2 hours until lamb is tender.
  5. Step 5: Stir in 1 can (15 oz) drained and rinsed chickpeas and cook uncovered for an additional 15 minutes to thicken the sauce.
  6. Step 6: Finish by sprinkling 2 tbsp chopped fresh parsley over the stew before serving with crusty bread or rice.

Frequently asked questions

How long does Slow-Cooked Lamb Stew with Tomatoes, Cinnamon, and Chickpeas 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, Cinnamon, and Chickpeas?

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 pounds lamb shoulder, cubed from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Stew with Tomatoes, Cinnamon, and Chickpeas?

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, Cinnamon, and Chickpeas 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, Cinnamon, and Chickpeas?

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.

Related recipes