Slow-Simmered Lamb with Tomato and Eggplant Stew

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A hearty lamb stew slowly simmered with tender eggplant and ripe tomatoes, infused with warm Mediterranean spices. This Greek-inspired lamb recipe (mediterranean), ready in about 140 minutes, pairs lamb shoulder, cubed, olive oil, 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

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 and brown on all sides for 6-8 minutes.
2. Step 2: Add 1 large diced onion and 5 minced garlic cloves to the pot, sautéing for 4 minutes until softened and fragrant.
3. Step 3: Stir in 1 medium cubed eggplant and cook for 5 minutes until it begins to soften.
4. 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.
5. Step 5: Simmer gently for 2 hours, stirring occasionally, until the lamb is tender and the sauce thickens.
6. Step 6: Just before serving, stir in 1/4 cup chopped fresh parsley for brightness. Serve hot with crusty bread or rice.