Nigella Greek Lamb Stew Recipe [GUIDE]

Let me tell you a little story first.

It was a rainy Sunday, the kind where you just want to wrap yourself in a blanket and pretend the world doesn’t exist. I was flipping through a slightly flour-dusted copy of Nigella Bites, when I stumbled upon a recipe that felt like a warm hug in food form: Greek Lamb Stew.

Now, I’ve always admired Nigella-not just for her luxurious recipes but for how she makes cooking feel like an act of self-love. Her Greek Lamb Stew isn’t your average hearty dinner. It’s slow-cooked magic. Rich with tender lamb, spiced with warmth, brightened by citrus and infused with that distinctly Mediterranean flair-oregano, cinnamon, garlic. It tastes like a meal prepared by a Greek grandmother who insists you eat more, even after you’ve had three servings.

This isn’t a quick midweek supper. It’s a stew that asks for your time, your patience, your anticipation. and then rewards you tenfold.

Nigella Greek Lamb Stew Recipe

Ingredients Needed

Let’s talk about the heart of the stew: the ingredients. It’s not a long list but every item matters.

Here’s What You’ll Need (for About 4 Servings)

• 2 lbs (900g) lamb shoulder, cut into hearty chunks (bone-in gives extra flavor)
• 2 tablespoons olive oil. the good kind, if you’ve got it
• 1 large onion, chopped finely
• 3 garlic cloves, minced (I use 4 because I believe garlic is a love language)
• 1 cinnamon stick – don’t skip this. It’s not “cinnamon-y”, it’s just warm and mysterious
• 1 bay leaf
• 1 teaspoon dried oregano. bonus points if it’s Greek oregano
• Zest of 1 lemon, plus a little juice for brightness at the end
• 1 can (14 oz) chopped tomatoes
• 1/2 cup red wine. and maybe a glass for the cook
• Salt and freshly ground pepper, to taste
• Chopped fresh parsley, to garnish

Optional but encouraged:

• Feta cheese, crumbled over the top
• Crusty bread or orzo to serve it with

Equipment Needed

I like to keep things low-fuss. That said, here’s what I pull out from my kitchen when I make this stew:

• A heavy-bottomed Dutch oven or casserole pot (Le Creuset is a dream but any thick pot with a lid works)
• A sharp chef’s knife
• Wooden spoon or spatula
• Microplane or grater for the lemon zest
• Measuring spoons – unless you’re the ’eyeball it’ type, in which case, respect

And… a bit of patience. You can’t rush stew. You just can’t.

Instructions To Make Nigella Lawson’s Greek Lamb Stew

Okay. Deep breath. Let’s dive into the ritual of it.

1. Brown the lamb: Heat the olive oil in your Dutch oven over medium-high heat. Brown the lamb in batches (don’t crowd it!), letting each piece get a nice, caramel-colored crust. This step makes your house smell incredible and builds the base of flavor.
2. Soften the onion and garlic: Remove the browned lamb and set it aside. In the same pot, lower the heat a bit and sauté the chopped onion until it’s soft and golden-about 8-10 minutes. Stir in the garlic and cook for another minute. If there’s a bit of fond (that dark, sticky goodness) on the bottom of the pot, don’t panic. That’s flavor.
3. Add the spices and zest: Toss in the cinnamon stick, bay leaf, oregano and lemon zest. Let them toast slightly with the onions for about 30 seconds. Your kitchen will start smelling like a taverna on a warm island night.
4. Deglaze with wine: Pour in the red wine and use your spoon to scrape up all that goodness stuck to the bottom. Let it simmer for 2-3 minutes, reducing slightly.
5. Add tomatoes and lamb back in: Tip in the chopped tomatoes (juices and all) and return the lamb (and any juices) to the pot. Stir well. Season with salt and pepper-generously but tastefully.
6. Let it simmer: Bring to a gentle boil, then lower the heat, cover and let it gently bubble away for about 1.5 to 2 hours. Stir occasionally. You want the lamb to surrender-fall-apart tender but still juicy.
7. Taste and finish: Once the stew has thickened and the lamb is tender, check the seasoning. Add a squeeze of lemon juice if it needs brightness. Garnish with chopped parsley and maybe a crumble of feta.
8. Serve: Spoon it into deep bowls with a hunk of bread or a tangle of buttered orzo. I once had it with mashed potatoes on a whim-absolutely not traditional but my goodness, it was good.

What I Learnt

Every time I make this stew, I remember something important: slow food is soul food.

In our hyper-efficient lives, it’s easy to forget that not everything has to be fast. This stew taught me to slow down and trust the process. The lamb starts tough and defiant but over time, with patience and warmth, it softens into something generous and beautiful. There’s a life lesson in that, isn’t there?

Also, cinnamon in a savory stew? That was a revelation. I grew up associating cinnamon with apple pie. But here, it’s like a whisper of warmth that transforms the dish from rustic to romantic.

Lastly, this recipe made me unafraid of lamb. I used to avoid it, unsure of its strong flavor. Now? It’s the centerpiece of one of my most-loved comfort meals.

FAQs

What Makes Nigella Lawson’s Greek Lamb Stew Different From Other Lamb Stew Recipes?

Nigella’s Greek Lamb Stew stands out because of its rich combination of fresh herbs like oregano and thyme, the addition of lemon zest for brightness, and the subtle sweetness from the cinnamon and honey. The slow cooking process also makes the lamb incredibly tender, falling apart effortlessly with every bite.

Can I Use A Different Cut Of Lamb For This Recipe?

Definitely! While Nigella recommends using lamb shoulder for its tenderness, you can also use lamb shanks or even lamb stew meat. Just keep in mind that cooking times may vary slightly depending on the cut you choose, but the flavor will still be rich and comforting.

How Can I Make This Greek Lamb Stew In Advance?

One of the best things about this stew is that it tastes even better the next day! You can make it ahead of time and store it in the fridge for up to 2 days. The flavors will meld together beautifully. Just reheat gently on the stove, and if you find it’s too thick, add a splash of water or broth to loosen it up.