Slow-Simmered Lamb with Tomato and Eggplant Stew
A hearty lamb stew slowly simmered with tender eggplant and ripe tomatoes, infused with warm Mediterranean spices. This greek-inspired lamb (mediterranean) ready in about 140 minutes pairs lamb shoulder, cubed, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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, diced onion
- 5, minced garlic cloves
- 1 medium, cut into 1-inch cubes eggplant
- 28 oz canned crushed tomatoes
- 1/2 tsp ground cinnamon
- 1 tsp dried oregano
- 1 tsp salt
- 3/4 tsp black pepper
- 2 cups water or broth
- 1/4 cup, chopped fresh parsley
Instructions
- Step 1: Heat 3 tbsp 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.
- Step 2: Add 1 large diced onion and 5 minced garlic cloves to the pot, sautéing for 4 minutes until softened and fragrant.
- Step 3: Stir in 1 medium cubed eggplant and cook for 5 minutes until it begins to soften.
- Step 4: Add 28 oz canned crushed tomatoes, 2 cups water or broth, 1/2 tsp ground cinnamon, 1 tsp dried oregano, 1 tsp salt, and 3/4 tsp black pepper. Bring to a boil, then reduce heat to low and cover.
- Step 5: Simmer gently for 2 hours, stirring occasionally, until the lamb is tender and the sauce thickens.
- Step 6: Just before serving, stir in 1/4 cup chopped fresh parsley for brightness. Serve hot with crusty bread or rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Lamb with Tomato and Eggplant Stew take to make?
Total time is about 140 minutes (20 min prep + 120 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 with Tomato and Eggplant Stew?
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 lamb shoulder, cubed from drying out.
Can I substitute ingredients in Slow-Simmered Lamb with Tomato and Eggplant Stew?
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 with Tomato and Eggplant Stew 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 with Tomato and Eggplant Stew?
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.
Related recipes
Slow-Simmered Lamb Stew with Chickpeas and Aromatic Spices
Slow-Cooked Lamb Stifado with Pearl Onions and Tomato
Slow-Cooked Lamb Stifado with Pearl Onions and Red Wine
Slow-Simmered Lamb Souvlaki Stew with Tomato and Cinnamon
Slow-Simmered Greek Lamb Stew with Tomatoes and Feta
Slow-Cooked Lamb with Tomatoes, Cinnamon, and Greek Spices
