Slow-Simmered Lamb Stew with Cinnamon and Chickpeas

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

A hearty lamb stew slowly cooked with fragrant cinnamon, tender chickpeas, and tomatoes, capturing warm Greek-inspired spices. This Greek-inspired lamb recipe, ready in about 130 minutes, pairs lamb shoulder, cubed, olive oil, yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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, cubed
• 3 tbsp olive oil
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 1 tsp ground cinnamon
• 1 tbsp dried oregano
• 14 oz can crushed tomatoes
• 1 1/2 cups chickpeas, drained and rinsed
• 2 cups beef or lamb broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh parsley, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed lamb shoulder in batches, browning each batch for 4 minutes until golden on all sides. Remove lamb and set aside.
2. Step 2: Lower heat to medium, add 1 large chopped yellow onion and sauté for 6-7 minutes until softened and translucent.
3. Step 3: Stir in 4 minced garlic cloves, 1 tsp ground cinnamon, and 1 tbsp dried oregano, cooking for 1 minute until fragrant.
4. Step 4: Return the browned lamb to the pot. Add 14 oz crushed tomatoes, 1 1/2 cups drained chickpeas, and 2 cups beef or lamb broth. Season with 1 1/2 tsp salt and 1 tsp black pepper.
5. Step 5: Bring to a gentle simmer, cover partially, and cook over low heat for 1 hour 45 minutes, stirring occasionally, until lamb is tender and sauce thickens.
6. Step 6: Stir in 1/4 cup chopped fresh parsley just before serving for a bright finish.