Slow-Simmered Lamb Stifado with Pearl Onions and Cinnamon
A rich and fragrant Greek lamb stew with tender meat, sweet pearl onions, and warm cinnamon notes. This greek-inspired lamb ready in about 130 minutes pairs cut into 1 1/2-inch cubes lamb shoulder, olive oil, large, sliced yellow onions 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.
Ingredients
- 2 lbs, cut into 1 1/2-inch cubes lamb shoulder
- 3 tbsp olive oil
- 2 large, sliced yellow onions
- 1 1/2 cups peeled pearl onions
- 4 minced garlic cloves
- 2 tbsp tomato paste
- 1 cup dry red wine
- 1 1/2 cups beef broth
- 1 cinnamon stick
- 2 bay leaves
- 1/2 tsp ground allspice
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides, about 6-8 minutes. Remove lamb and set aside.
- Step 2: Reduce heat to medium, add 2 large sliced yellow onions and 1 1/2 cups peeled pearl onions to the pot. Cook, stirring occasionally, for 8 minutes until softened and starting to brown.
- Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
- Step 4: Pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits, and simmer until reduced by half, about 5 minutes.
- Step 5: Return lamb to pot, add 1 1/2 cups beef broth, 1 cinnamon stick, 2 bay leaves, 1/2 tsp ground allspice, 1 1/2 tsp salt, and 1 tsp black pepper.
- Step 6: Bring to a gentle boil, cover, reduce heat to low, and simmer for 1 hour 45 minutes until lamb is fork-tender and sauce thickens.
- Step 7: Remove cinnamon stick and bay leaves before serving with crusty bread or rice.
Frequently asked questions
How long does Slow-Simmered Lamb Stifado with Pearl Onions and Cinnamon take to make?
Total time is about 130 minutes (20 min prep + 110 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 Lamb Stifado with Pearl Onions 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 olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Lamb Stifado with Pearl Onions 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 Lamb Stifado with Pearl Onions 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 Lamb Stifado with Pearl Onions 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.
