Slow-Simmered Lamb with Tomato and Eggplant Ragout

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Tender lamb slow-cooked with a rich tomato and eggplant ragout infused with warm spices. This Greek recipe, ready in about 145 minutes, pairs olive oil, onion, garlic cloves 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, cut into 1 1/2-inch cubes
• 3 tbsp olive oil
• 1 large, diced onion
• 5, minced garlic cloves
• 2 medium, peeled and cubed eggplants
• 28 oz (800 g) canned crushed tomatoes
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 cup vegetable broth
• 2 tbsp, chopped fresh parsley
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs cubed lamb shoulder in batches, browning the pieces on all sides for about 5 minutes per batch. Remove the lamb and set aside.
2. Step 2: In the same pot, add 1 large diced onion and sauté for 6-7 minutes until softened and golden. Stir in 5 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 2 peeled and cubed medium eggplants, cooking for 8 minutes until they begin to soften and absorb the flavors.
4. Step 4: Return the browned lamb to the pot. Pour in 28 oz canned crushed tomatoes, 1 cup vegetable broth, 1/2 tsp ground cinnamon, 1/4 tsp ground allspice, 1 1/2 tsp salt, and 1 tsp black pepper. Stir well.
5. Step 5: Bring the mixture to a simmer, then reduce heat to low. Cover and cook gently for 2 hours, stirring occasionally, until the lamb is tender and the sauce thickens.
6. Step 6: Just before serving, stir in 2 tbsp chopped fresh parsley for brightness. Serve hot with crusty bread or rice.