I have slow-cooked a lot of beef and chicken in my kitchen, and I must say- it gets a little boring. So I thought, why not slow-cook lamb? And thus, I decided to make a slow-cooked Lamb Stew, and let me tell you, You are going to make this one again and again. There’s a difference between feeding your family and feeding their soul. This dish? This is the latter. My version of a slow-cooked lamb stew was born from instinct, memory, and a little culinary alchemy — blending the classic Greek lamb stifado with the bold, herb-forward heart of my Jamaican cooking.
Now, I didn’t grow up eating lamb. Growing up my mom always cooked some variation of chicken and rice. I believe this was mostly because chicken is what we could afford and rice was easy. Lamb, would have been a luxury meat and if we did have it I think my curry-loving family would have curried that lamb so fast we would have been looking around the table with wide eyes asking, “Who is Stew?” But all jokes aside, this lamb stew is a showstopper of its very own. And it deserves a spot in the stew spotlight.
What Makes This Slow-Cooked Lamb Stew Special?
This Lamb Stew is inspired by the traditional Greek dish Lamb Stifado. Lamb stifado is traditionally made with red wine, cinnamon, and pearl onions slow slow-cooked in a warm, slightly sweet, tomato-rich stew that feels timeless. When I first tasted it (in the most unexpected place — a Greek restaurant in Korea), I was struck by how deeply savory and yet gently spiced it was. It lingered with me to the point I just knew I had to make it own when I got home.
When I finally got around to making my own version of the Lamb stew I made mine a little differently. I used purple onion wedges, mulled wine, and I seasoned that lamb like a Jamaican grandmother in church clothes. I used my Ninja Foodi so that I could tackle all the cooking modes, such as searing and then slow cooking, without having to mess up too many pots.
This lamb stew simmers low and slow in the Ninja Foodi, building depth as it rests, softens, caramelizes, and transforms. There’s allspice, thyme, and a touch of sugar and butter to round out the tomato and make the sauce glossy. And yes — I tasted it early, spilled it all over my white sweater, and kept right on cooking. I dont know why I cook wearing white, you would think I’d learn a lesson by now but alas- I have not.
What to Serve with Slow-Cooked Lamb Stew
This slow-cooked lamb stew recipe begs for a side that can handle all that sauce. Here’s what I recommend — all available on the blog:
- White rice made in the Aroma Rice Cooker — fluffy, simple, perfect
- Buttery mashed potatoes — creamy, comforting, and a sauce sponge
- Jazzed-Up Jiffy Cornbread — sweet-savory balance for all that depth
- Southern Candied Carrots — These are the most popular side at any event. You will love these candied carrots paired with your lamb stew
And if you love this stew, you’ll want to check out my other comfort-forward, low-and-slow recipes like:
- My Classic Pot Roast – this is my favorite pot roast recipe, so hearty and comforting with rich flavor
- Arroz Con Pollo is a Latin classic, and my recipe is both simple and flavorful. A kid-friendly must-try!
- Instant Pot Jamaican Curry Chicken – fast, bold, and weeknight-friendly
- Slow Cooker Oxtail – Jamaica’s richest comfort dish
- Jamaican Brown Stew Chicken – because Jamaicans can stew too!
Love Jamaican Comfort food? Do not forget to save this link to my post on the top Jamaican Recipes you need to know. This post updates frequently and will contnue to grow! Let me know what you would like to see next.
Dont Skip Out On Dessert. Our dessert recipes are excellent for a simple weeknight or even for a special event or get-together. Choose one of the recipes below to satisfy your sweet tooth!
- Jamaica your guests are crazy about this perfect and classic Bread Pudding
- Need something for the Kids? Chocolate Chip Cookies are always an easy win. In my house we enjoy chewy Oatmeal Cookies, and this recipe is not shy.
- Feeding a group or have a large family? Perfect! Everyone will devour this Berry Trifle. I typically serve it up around the fourth of July but its a year-round dessert.
Recommended Tools I Used (Affiliate links)
These are the exact tools I used to make this stew effortless and next-level:
- Ninja Foodi Multi‑Cooker – sears, slow cooks, and simmers all in one
- Avery Chef Knife – for trimming and portioning that lamb
- Copper Chef Titan Pan – in case you want to sear separately
- Disposable Gloves – because seasoning lamb should not mean sacrificing your manicure
(These are affiliate links, and I earn a small commission if you make a purchase. Thank you for supporting my kitchen, my daughter’s snack drawer, and the Jamaican flavors I love to share.)
Ready to Simmer?
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From lamb that simmers slowly to flavors that linger long after the last bite…
This stew is a story in every spoonful.
And I’m so glad I get to share it with you.
With flavor, fire, and a touch of mulled wine —
Camille 🧡
Slow Cooked Lamb Stifado with Wine and Onion
6
servings25
minutes8
hours8
hours25
minutesGreek-style lamb stew slow-cooked in red wine and onions—rich, tender, and deeply comforting.
Keep the screen of your device on
Ingredients
2.5 – 3 lamb shoulder or stew meat, cut into large chunks
2 tablespoons olive oil
1 medium purple (red) onion, cut into thick wedges
1 can tomato paste
1/2 cup Mulled Wine or Spiced Wine
2 tablespoons red wine vinegar
1/2 cup beef broth or water
1.5 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 bay leaf
4 cloves garlic, minced
1 teaspoon sugar
2 tablespoons unsalted butter
1.5 teaspoons salt (divided between rub and sauce)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried thyme (rubbed between fingers for aroma)
1/4 teaspoon extra ground cinnamon (in the rub)
1/4 teaspoon extra ground allspice (in the rub)
Optional: tiny dash of browning sauce or soy sauce (if needed for depth)
Directions
- In a small bowl, mix together the salt, pepper, garlic powder, onion powder, smoked paprika, thyme, 1/4 teaspoon cinnamon, and 1/4 teaspoon allspice. Add a drizzle of olive oil and massage this mixture into the lamb chunks. Let it sit for 10 to 15 minutes to absorb flavor.
- Set your Ninja Foodi to SEAR/SAUTÉ on medium-high. Add 1 tablespoon of olive oil and let it heat for 3 to 5 minutes. Sear the lamb in batches for about 3 to 4 minutes per side until golden brown. Remove and set aside.
- Add more olive oil to the pot if needed. Sauté the purple onion wedges until softened and lightly browned, about 5 to 6 minutes. Add the garlic in the last minute and stir until fragrant.
- Pour in the mulled wine to deglaze the pot. Scrape up the brown bits from the bottom and simmer for 1 to 2 minutes to slightly reduce.
- Stir in the tomato paste, red wine vinegar, broth or water, cinnamon, allspice, sugar, butter, and an extra pinch of salt and pepper. Stir until smooth and everything is combined.
- Return the seared lamb to the pot and add the bay leaf. Stir gently to coat all the meat in the sauce.
- Taste the sauce at this point. If it’s too tomato-forward, you may add a dash of browning sauce, another pinch of thyme, or a splash more mulled wine to balance. Stir and taste again.
- Switch Ninja Foodi to SLOW COOK – HIGH for 1 hour to get it moving, then reduce to LOW for an additional 6.5 to 7 hours until the lamb is fork-tender and the sauce has deepened and thickened.
- Before serving, taste again and adjust salt, pepper, or a final drizzle of olive oil if needed. Remove bay leaf.
- Serve over white rice, mashed potatoes, or orzo with roasted veggies on the side.
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