Slow-Cooked Lamb with Eggplant and Cinnamon-Spiced Tomato Sauce

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Succulent lamb slowly braised in a rich tomato sauce infused with cinnamon and tender eggplant cubes. This Greek-inspired lamb recipe, ready in about 170 minutes, pairs eggplant, onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 1/2-inch cubes
• 1 large, peeled and diced into 1-inch cubes eggplant
• 1 large, finely chopped onion
• 3 cloves, minced garlic cloves
• 28 oz can canned crushed tomatoes
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 4 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 cup water or broth
• 2 tbsp, chopped for garnish fresh parsley

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom 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: In the same pot, add 1 tbsp olive oil and sauté 1 large finely chopped onion and 3 minced garlic cloves for 4-5 minutes until softened and fragrant.
3. Step 3: Stir in 1 large peeled and diced eggplant and cook for 5 minutes until it starts to soften.
4. Step 4: Add back the lamb, 28 oz crushed tomatoes, 1 tsp ground cinnamon, 1 tsp ground cumin, 2 tsp salt, and 1 tsp black pepper. Pour in 1 cup water or broth and bring to a simmer.
5. Step 5: Cover pot partially and reduce heat to low. Let cook gently for 2 to 2 1/2 hours, stirring occasionally, until lamb is tender and sauce thickens.
6. Step 6: Garnish with 2 tbsp chopped fresh parsley before serving with crusty bread or rice.