Slow-Cooked Lamb with Tomato and Cinnamon in a Clay Pot
A fragrant slow-cooked lamb stew with tomato, cinnamon, and Mediterranean spices, perfect for tender, melt-in-your-mouth meat. This greek-inspired lamb ready in about 200 minutes pairs lamb shoulder, cubed, large, diced onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.
Ingredients
- 2 lbs lamb shoulder, cubed
- 1 large, diced onion
- 5 minced garlic cloves
- 14 oz canned diced tomatoes
- 1 tsp ground cinnamon
- 3 tbsp olive oil
- 1 cup vegetable broth
- 1 1/2 tsp sea salt
- 1 tsp black pepper
- 1/4 cup, chopped fresh parsley
Instructions
- Step 1: Heat 3 tbsp olive oil in a heavy clay pot or Dutch oven over medium heat. Add 2 lbs cubed lamb shoulder and brown on all sides for 6-8 minutes.
- Step 2: Add 1 large diced onion and 5 minced garlic cloves to the pot, sauté for 4-5 minutes until softened and fragrant.
- Step 3: Stir in 14 oz canned diced tomatoes, 1 tsp ground cinnamon, 1 1/2 tsp sea salt, and 1 tsp black pepper. Pour 1 cup vegetable broth over the mixture.
- Step 4: Reduce heat to low, cover the pot, and simmer gently for 2.5 to 3 hours until the lamb is fork-tender and the sauce has thickened.
- Step 5: Remove from heat and sprinkle 1/4 cup chopped fresh parsley over the stew before serving warm with crusty bread or rice.
Frequently asked questions
How long does Slow-Cooked Lamb with Tomato and Cinnamon in a Clay Pot 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 Tomato and Cinnamon in a Clay Pot?
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 Tomato and Cinnamon in a Clay Pot?
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 Tomato and Cinnamon in a Clay Pot 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 Tomato and Cinnamon in a Clay Pot?
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.
