Slow-Cooked Lamb with Tomato and Cumin Braise

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Tender lamb shoulder slow-braised in a fragrant tomato sauce with cumin, garlic, and herbs for rich Mediterranean flavors. This Greek-inspired lamb recipe, ready in about 200 minutes, pairs lamb shoulder, 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 410 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, cut into 2-inch chunks lamb shoulder
• 3 tbsp extra virgin olive oil
• 1 large, chopped yellow onion
• 5, minced garlic cloves
• 14 oz canned crushed tomatoes
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 sprig fresh rosemary
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup water or broth

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder chunks and brown on all sides for 8-10 minutes, working in batches if needed. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large chopped yellow onion and sauté for 5 minutes until softened and golden.
3. Step 3: Add 5 minced garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, and cook for 1 minute until fragrant.
4. Step 4: Return browned lamb to the pot. Pour in 14 oz canned crushed tomatoes and 1 cup water or broth, stirring to combine.
5. Step 5: Add 1 sprig fresh rosemary, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer, then reduce heat to low and cover.
6. Step 6: Cook gently for 2 1/2 to 3 hours until lamb is fork-tender and sauce has thickened, stirring occasionally.
7. Step 7: Remove rosemary sprig before serving. Serve with rice or crusty bread to soak up the rich sauce.