Slow-Simmered Greek Lamb Stew with Tomatoes and Cinnamon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Tender lamb pieces slow-cooked in a rich tomato base with aromatic cinnamon and warm spices, ideal for a comforting Mediterranean meal. This mediterranean-inspired greek (mediterranean) ready in about 155 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 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-inch cubes
• 3 tbsp extra virgin olive oil
• 1 large onion, diced
• 3 cloves minced garlic cloves
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp dried oregano
• 28 oz can crushed tomatoes
• 1 1/2 cups beef or lamb broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder cubes and brown on all sides, about 6-8 minutes. Remove lamb and set aside.
2. Step 2: Add 1 diced large onion and 3 minced garlic cloves to the pot, sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 tsp ground cinnamon, 1 tsp ground cumin, and 1 tsp dried oregano, cooking for 1 minute until spices release their aroma.
4. Step 4: Return the browned lamb to the pot, then pour in 28 oz crushed tomatoes and 1 1/2 cups beef or lamb broth. Season with 1 1/2 tsp salt and 1/2 tsp black pepper.
5. Step 5: Bring to a simmer, reduce heat to low, cover, and cook gently for 2 hours until lamb is fork-tender.
6. Step 6: Remove the lid and simmer uncovered for an additional 15 minutes to thicken the sauce. Stir in 1/4 cup chopped fresh parsley before serving.