Slow-Simmered Lamb Stew with Tomato and Cinnamon

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A hearty Greek lamb stew slow-cooked with aromatic cinnamon, ripe tomatoes, and tender vegetables for rich, comforting flavors. This Greek-inspired lamb recipe (mediterranean), ready in about 130 minutes, pairs lamb shoulder, cut into 1-inch cubes, extra virgin olive oil, 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 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, diced onion
• 2 medium, sliced carrots
• 4, minced garlic cloves
• 14 oz canned diced tomatoes
• 2 cups beef or lamb broth
• 1 tsp ground cinnamon
• 1 tbsp dried oregano
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides for 6-8 minutes, working in batches if needed to avoid overcrowding.
2. Step 2: Remove the lamb and reduce heat to medium. Add 1 large diced onion and 2 sliced carrots to the pot and sauté for 5 minutes until softened.
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 and add 14 oz canned diced tomatoes and 2 cups beef or lamb broth. Season with 1 1/2 tsp sea salt and 1 tsp black pepper.
5. Step 5: Bring the stew to a gentle simmer, cover, and reduce heat to low. Cook for 1 hour 30 minutes until the lamb is tender and the sauce has thickened.
6. Step 6: Stir in 2 tbsp chopped fresh parsley just before serving. Serve hot with crusty bread or over rice.