Jamie Oliver Lamb Stifado

Jamie Oliver Lamb Stifado

If you’re in the mood for a rich, comforting stew with bold Mediterranean flavours, Jamie Oliver Lamb Stifado is the perfect dish to try. Inspired by Greek cuisine, this slow-cooked lamb recipe features warm spices like cinnamon and cloves, paired with sweet onions and a tomato-wine base. I made this on a chilly evening and the whole kitchen smelled like a holiday in the Greek islands. (inspired by Jamie Oliver)

Ingredients Needed

  • 1.5 kg trimmed lamb shoulder, cut into 4–5 cm pieces
  • 2 tbsp olive oil
  • 12 baby/pickling onions
  • 1 large brown onion, sliced
  • 4 garlic cloves, crushed
  • 2 tbsp tomato paste
  • 2 tsp ground cumin
  • 1 tsp fresh rosemary, finely chopped
  • ¼ tsp ground cloves
  • Pinch of ground cinnamon
  • 1 tbsp red wine vinegar
  • 375 ml dry red wine
  • 400 g tinned cherry tomatoes, lightly crushed
  • 375 ml beef stock
  • 1 tsp fine salt

How To Make Jamie Oliver Lamb Stifado

  1. Brown the Onions:
    Heat 2 tablespoons of olive oil in a large heavy-based pot. Sauté the sliced brown onion and baby onions until soft and slightly golden. Set them aside.
  2. Sear the Lamb:
    In the same pot, sear the lamb shoulder pieces in batches until browned all over. Don’t overcrowd the pot—this helps develop deep flavour.
  3. Build the Base:
    Return the onions and lamb to the pot. Add the crushed garlic and sauté briefly. Stir in tomato paste, cumin, rosemary, ground cloves, and a pinch of cinnamon. Let it cook for another minute to release the aromas.
  4. Deglaze and Simmer:
    Pour in the red wine vinegar and dry red wine. Let it bubble and reduce by about one-third to concentrate the flavour.
  5. Add Tomatoes and Stock:
    Stir in the crushed cherry tomatoes, beef stock, and salt. Mix well to combine.
  6. Slow Cook:
    Cover the pot with the lid slightly ajar and simmer gently for about 1½ hours, or until the lamb is tender and the sauce has thickened. Stir occasionally and adjust salt or cinnamon to taste.
  7. Serve:
    Ladle the stew into bowls and garnish with extra rosemary if desired. Serve with crusty bread or fluffy rice to soak up the sauce.
Jamie Oliver Lamb Stifado
Jamie Oliver Lamb Stifado

Why I Love This Recipe

It’s pure comfort in a bowl. The lamb turns beautifully tender, the spices infuse the sauce with warmth, and those baby onions add a hint of sweetness. It’s a simple dish that feels luxurious—ideal for slow weekends or dinner parties with a rustic touch.

Recipe Tips

  • Use lamb shoulder for the best texture—fatty enough to stay moist during slow cooking.
  • Brown everything well to build flavour before simmering.
  • Simmer gently with the lid slightly open to reduce the sauce slowly.
  • Don’t skip the cinnamon and cloves—they give the stew its unique Greek-inspired flair.
  • Let it rest for 10–15 minutes before serving so the flavours settle.

What To Serve With Jamie Oliver Lamb Stifado

  • Tomato and feta salad for a fresh contrast
  • Brown rice salad or feijoada for added texture
  • Crusty bread or buttery mashed potatoes to soak up the sauce
  • Cheesy vegetable bake or zucchini fritters for hearty sides
  • Tomato mascarpone pasta for a fusion twist

How To Store & Reheat Jamie Oliver Lamb Stifado

  • In the Fridge:
    Let the stew cool completely, then store in an airtight container for up to 3 days.
  • In the Freezer:
    Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat Instructions:

  • Oven: Reheat at 350°F (175°C) for 15 minutes.
  • Microwave: Cover and heat on high for 3–4 minutes, stirring halfway.
  • Stovetop: Simmer on low for 7–10 minutes.
  • Air Fryer: Use a heatproof dish and warm at 350°F for 8 minutes.

FREQUENTLY ASKED QUESTIONS

  • What cut of lamb is best for stifado?
    Lamb shoulder is ideal—it has enough fat and connective tissue to stay juicy and tender when slow-cooked.
  • Why does my stifado stick to the pot?
    Make sure to use enough oil when browning and stir occasionally while simmering.
  • Can I use fresh tomatoes instead of tinned?
    Yes, but tinned cherry tomatoes give a richer, more consistent base. If using fresh, cook them longer to break down properly.
  • What if I don’t have baby onions?
    You can use regular onions, just chop them into quarters. Baby onions do add a subtle sweetness though.
  • Is this dish spicy?
    Not spicy, just warmly spiced. You can always add a pinch of chili flakes if you want heat.

Nutrition Facts

  • Calories: 587
  • Total Fat: 35g
  • Saturated Fat: 15g
  • Cholesterol: 120mg
  • Sodium: 500mg
  • Potassium: 850mg
  • Total Carbohydrate: 30g
  • Dietary Fiber: 5g
  • Sugars: 10g
  • Protein: 40g

More Jamie Oliver Recipe:

Jamie Oliver Lamb Stifado

Course: Dinner
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

This rich, Greek-inspired lamb stew is full of bold spices and tender meat that melts in your mouth. A slow-simmered favorite with a tomato-red wine base that’s deeply satisfying.

Ingredients

  • 1.5kg lamb shoulder

  • 2 tbsp olive oil

  • 12 baby onions

  • 1 brown onion

  • 4 garlic cloves

  • 2 tbsp tomato paste

  • 2 tsp cumin

  • 1 tsp rosemary

  • ¼ tsp ground cloves

  • Pinch of cinnamon

  • 1 tbsp red wine vinegar

  • 375ml red wine

  • 400g tinned cherry tomatoes

  • 375ml beef stock

  • 1 tsp salt

Directions

  • Sauté onions in olive oil until soft. Set aside.
  • Brown lamb pieces in batches. Set aside.
  • Fry garlic and spices. Add vinegar and red wine. Reduce.
  • Stir in tomatoes, stock, and salt.
  • Simmer with lid slightly ajar for 1½ hours.
  • Serve hot with bread or rice.

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