Slow-Cooked Lamb with Tomato and Cumin Braise
Tender lamb shoulder slow-braised in a fragrant tomato sauce with cumin, garlic, and herbs for rich Mediterranean flavors. This greek-inspired lamb ready in about 200 minutes pairs cut into 2-inch chunks lamb shoulder, extra virgin olive oil, large, chopped 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
Instructions
- 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.
- Step 2: In the same pot, add 1 large chopped yellow onion and sauté for 5 minutes until softened and golden.
- Step 3: Add 5 minced garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, and cook for 1 minute until fragrant.
- Step 4: Return browned lamb to the pot. Pour in 14 oz canned crushed tomatoes and 1 cup water or broth, stirring to combine.
- 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.
- Step 6: Cook gently for 2 1/2 to 3 hours until lamb is fork-tender and sauce has thickened, stirring occasionally.
- Step 7: Remove rosemary sprig before serving. Serve with rice or crusty bread to soak up the rich sauce.
Frequently asked questions
How long does Slow-Cooked Lamb with Tomato and Cumin Braise 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 Cumin Braise?
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 extra virgin olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Lamb with Tomato and Cumin Braise?
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 Cumin Braise 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 Cumin Braise?
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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