Slow-Cooked Spiced Lamb with Tomato and Cumin

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender lamb slow-cooked in a rich tomato sauce infused with warm cumin and aromatic spices, perfect for a comforting dinner. This Mediterranean-inspired Super Bowl recipe (gluten-free), ready in about 200 minutes, pairs bone-in lamb shoulder, olive oil, yellow onion 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 rice, quinoa, or a quick salad. 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 chunks bone-in lamb shoulder
• 3 tbsp olive oil
• 1 large, finely chopped yellow onion
• 4 cloves, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 14 oz can crushed tomatoes
• 1 cup beef broth
• 1/4 cup chopped, for garnish fresh cilantro
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• for serving lemon wedges

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Instructions

1. Step 1: Preheat a large heavy-bottomed pot over medium-high heat and add 3 tbsp olive oil. Season 2 lbs lamb shoulder chunks with 1 1/2 tsp salt and 1/2 tsp black pepper, then brown in batches for 3-4 minutes per side until deeply caramelized. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large finely chopped yellow onion and sauté for 6-7 minutes until softened and golden.
3. Step 3: Stir in 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, and 1 tsp smoked paprika; cook for 1 minute until fragrant.
4. Step 4: Add 14 oz crushed tomatoes and 1 cup beef broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
5. Step 5: Return the browned lamb to the pot, cover, and reduce heat to low. Simmer gently for 2 1/2 to 3 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
6. Step 6: Adjust seasoning with salt and pepper if needed. Garnish with 1/4 cup chopped fresh cilantro and serve with lemon wedges on the side for squeezing over.