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
- 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. - 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. - 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. - 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. - Add Tomatoes and Stock:
Stir in the crushed cherry tomatoes, beef stock, and salt. Mix well to combine. - 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. - 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
Jamie Oliver Lamb Stifado
Course: Dinner4
servings30
minutes40
minutes300
kcalThis 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.