Slow-Cooked Lamb with Tomatoes and Cinnamon
A slow-cooked lamb stew simmered with ripe tomatoes, warm cinnamon, and regional herbs capturing the essence of Greek mountain flavors. This greek-inspired lamb ready in about 170 minutes pairs lamb shoulder, cut into 1.5-inch cubes, olive oil, large onion, finely chopped 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 1.5-inch cubes
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 14 oz canned crushed tomatoes
- 1 tsp ground cinnamon
- 1 tbsp dried oregano
- 2 cups beef or lamb broth
- 1.5 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. Add 2 lbs cubed lamb shoulder and brown on all sides, about 6-8 minutes, then remove and set aside.
- Step 2: Reduce heat to medium and add 1 large finely chopped onion to the pot. Sauté for 5 minutes until softened and translucent.
- Step 3: Stir in 3 minced garlic cloves, 1 tsp ground cinnamon, and 1 tbsp dried oregano. Cook for 1 minute until fragrant.
- Step 4: Return the browned lamb to the pot and add 14 oz canned crushed tomatoes along with 2 cups beef or lamb broth. Season with 1.5 tsp salt and 1 tsp black pepper.
- Step 5: Bring to a gentle simmer, cover the pot, and reduce heat to low. Cook for 2 to 2.5 hours until the lamb is tender and the sauce has thickened.
- Step 6: Stir in 2 tbsp chopped fresh parsley just before serving, and ladle the stew over rice or crusty bread.
Frequently asked questions
How long does Slow-Cooked Lamb with Tomatoes and Cinnamon 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 Tomatoes and Cinnamon?
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 Tomatoes and Cinnamon?
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 Tomatoes and Cinnamon 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 Tomatoes and Cinnamon?
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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