Slow-Cooked Lamb with Tomato and Cinnamon Stew
Tender lamb simmered slowly in a fragrant tomato sauce infused with warm cinnamon and herbs. This greek-inspired lamb ready in about 135 minutes pairs lamb shoulder, cubed, olive oil, large onion, diced 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, cubed
- 3 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic cloves, minced
- 14 oz canned diced tomatoes
- 1 tsp ground cinnamon
- 1 tbsp dried oregano
- 1 cup vegetable broth
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.
- Step 2: Add 2 lbs cubed lamb shoulder and brown on all sides, about 6-8 minutes; remove lamb and set aside.
- Step 3: Add 1 large diced onion to the pot and sauté for 5 minutes until softened.
- Step 4: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 5: Return the lamb to the pot and add 14 oz canned diced tomatoes, 1 tsp ground cinnamon, 1 tbsp dried oregano, 1 cup vegetable broth, 1 1/2 tsp salt, and 1 tsp black pepper; stir to combine.
- Step 6: Bring to a simmer, then cover and reduce heat to low; cook gently for 2 hours until the lamb is tender and the sauce thickens.
- Step 7: Stir in 2 tbsp chopped fresh parsley before serving to add brightness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb with Tomato and Cinnamon Stew take to make?
Total time is about 135 minutes (15 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 with Tomato and Cinnamon 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 Tomato and Cinnamon 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 Tomato and Cinnamon 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 Tomato and Cinnamon Stew?
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.
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