Slow-Cooked Lamb with Tomato and Greek Spices
Tender lamb slow-cooked in a rich tomato sauce infused with traditional Greek spices for a hearty, comforting meal. This greek-inspired lamb ready in about 170 minutes pairs lamb shoulder, cut into 2-inch cubes, olive oil, large yellow 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, cut into 2-inch cubes
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 5 cloves garlic cloves, minced
- 28 oz can crushed tomatoes
- 2 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1 tsp ground cumin
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 cup water
- 1/4 cup fresh parsley, chopped
Instructions
- Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add 2 lbs cubed lamb shoulder and brown on all sides for about 6-8 minutes, then remove lamb and set aside.
- Step 2: Add 1 large diced yellow onion to the pot and sauté for 5 minutes until translucent. Stir in 5 minced garlic cloves and sauté for 1 minute until fragrant.
- Step 3: Return the browned lamb to the pot and add 28 oz crushed tomatoes, 2 tsp dried oregano, 1/2 tsp ground cinnamon, 1 tsp ground cumin, 1 1/2 tsp kosher salt, 1 tsp black pepper, and 1 cup water. Stir to combine.
- Step 4: Cover the pot with a lid and reduce heat to low. Simmer gently for 2 to 2 1/2 hours until the lamb is fork-tender and the sauce has thickened.
- Step 5: Stir in 1/4 cup chopped fresh parsley just before serving. Serve with crusty bread or rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb with Tomato and Greek Spices take to make?
Total time is about 170 minutes (20 min prep + 150 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 Greek Spices?
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 olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Lamb with Tomato and Greek Spices?
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 Greek Spices 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 Greek Spices?
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.
