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.

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 Fajitas
• Jamie Oliver Lamb Koftas
• Jamie Oliver Lamb Shank Recipe
• Jamie Oliver Lamb Burgers
• Jamie Oliver Lamb Rogan Josh