Slow-Cooked Lamb with Cinnamon and Tomato in Mediterranean Spices
A rich and aromatic lamb stew simmered with cinnamon, tomato, and warm Mediterranean spices for tender, flavorful meat. This mediterranean-inspired lamb ready in about 170 minutes pairs lamb shoulder, cut into 1.5-inch cubes, 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, cut into 1.5-inch cubes
- 3 tbsp olive oil
- 1 large, diced yellow onion
- 4 cloves, minced garlic cloves
- 1 tsp ground cinnamon
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 14 oz canned crushed tomatoes
- 2 cups beef broth
- 1.5 tsp salt
- 1 tsp black pepper
- 1/4 cup chopped for garnish fresh parsley
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder cubes and brown on all sides, about 6-8 minutes. Remove lamb and set aside.
- Step 2: Lower heat to medium, add 1 large diced yellow onion and sauté for 5 minutes until translucent. Stir in 4 minced garlic cloves, 1 tsp ground cinnamon, 1 tbsp ground cumin, and 1 tsp smoked paprika, cooking another 1 minute until fragrant.
- Step 3: Return browned lamb to the pot, add 14 oz canned crushed tomatoes, 2 cups beef broth, 1.5 tsp salt, and 1 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2.5 hours until lamb is fork-tender. Garnish with 1/4 cup chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb with Cinnamon and Tomato in Mediterranean Spices 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 with Cinnamon and Tomato in Mediterranean Spices?
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 olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Lamb with Cinnamon and Tomato in Mediterranean Spices?
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 with Cinnamon and Tomato in Mediterranean Spices 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 with Cinnamon and Tomato in Mediterranean Spices?
Mediterranean 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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