Slow-Cooked Lamb with Cinnamon and Tomato Stew

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

Fall-apart tender lamb slow-cooked in a fragrant tomato sauce infused with cinnamon and herbs, reflecting the deep flavors of Greek countryside cooking. This mediterranean-inspired lamb ready in about 200 minutes pairs lamb shoulder, cubed, 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.

★ 4.4 (9 ratings) Prep: 20 min Cook: 180 min Serves 6 Mediterranean 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 cubed lamb shoulder and brown on all sides, about 6-8 minutes. Remove lamb and set aside.
  2. Step 2: Add 1 large chopped yellow onion to the pot and sauté for 5 minutes until softened and translucent.
  3. Step 3: Stir in 5 minced garlic cloves, 1 tsp ground cinnamon, 1 tbsp dried oregano, and cook for 1 minute until the spices become fragrant.
  4. Step 4: Return browned lamb to the pot. Add 28 oz canned crushed tomatoes, 1 cup beef or lamb broth, 2 sliced medium carrots, 1 sprig fresh rosemary, 2 bay leaves, 1 1/2 tsp sea salt, and 1 tsp black pepper. Stir gently to combine.
  5. Step 5: Bring mixture to a simmer, then reduce heat to low. Cover and cook slowly for 2 1/2 to 3 hours until lamb is fork-tender and sauce has thickened.
  6. Step 6: Remove rosemary sprig and bay leaves before serving. Spoon stew over creamy mashed potatoes or crusty bread for a hearty meal.

Frequently asked questions

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

Total time is about 200 minutes (20 min prep + 180 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 Stew?

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, cubed from drying out.

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

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 Stew 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 Stew?

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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