Slow-Simmered Greek Lamb Stew with Tomato and Cinnamon
Tender lamb pieces slowly cooked in a savory tomato sauce with warm cinnamon and earthy spices for a comforting, hearty stew. This greek-inspired lamb ready in about 170 minutes pairs lamb shoulder, cut into 1-inch cubes, extra virgin olive oil, large onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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-inch cubes
- 3 tbsp extra virgin olive oil
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 1 1/2 cups canned crushed tomatoes
- 1/2 cup dry red wine
- 1/2 tsp ground cinnamon
- 1 tsp dried oregano
- 2 cups beef broth
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Heat 3 tablespoons extra virgin olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 pounds cubed lamb shoulder and brown the pieces on all sides for about 5-7 minutes.
- Step 2: Add 1 large diced onion and 3 minced garlic cloves to the pot, sautéing for 4-5 minutes until the onion is translucent and fragrant.
- Step 3: Pour in 1/2 cup dry red wine to deglaze the pot, scraping up browned bits from the bottom. Let it reduce for 2 minutes.
- Step 4: Stir in 1 1/2 cups canned crushed tomatoes, 2 cups beef broth, 1/2 teaspoon ground cinnamon, 1 teaspoon dried oregano, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, then reduce heat to low and cover.
- Step 5: Simmer gently for 2 to 2 1/2 hours, stirring occasionally, until the lamb is fork-tender and sauce has thickened. Sprinkle 2 tablespoons chopped fresh parsley on top before serving.
Frequently asked questions
How long does Slow-Simmered Greek Lamb Stew with Tomato 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-Simmered Greek Lamb Stew with Tomato 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 extra virgin olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Greek Lamb Stew with Tomato 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-Simmered Greek Lamb Stew with Tomato 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-Simmered Greek Lamb Stew with Tomato 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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