Caribbean Lamb Stew
A rich and aromatic stew featuring tender lamb and a vibrant array of vegetables, embodying the culinary fusion of Caribbean cuisine.
Servings: 6 servings
Calories: 550kcal
Ingredients
Main Ingredients
- 1.5 kg lamb shoulder, cut into chunks Succulent and tender meat that absorbs flavors beautifully.
- 2 tbsp vegetable or coconut oil For a luscious cooking base.
- 1 large onion Sweet and aromatic, adding depth.
- 4 cloves garlic Infusing the dish with warmth.
- 1 piece Scotch bonnet pepper Adds signature spice.
- 2 tbsp fresh ginger Adds a delightful kick.
- 3 sprigs fresh thyme Perfect herb to complement lamb.
- 4 pieces scallions Lending freshness and color.
- 1 tbsp brown sugar Enhances the dish with subtle sweetness.
- 2 tsp ground allspice Bringing a hint of the Caribbean.
- 1 tsp ground black pepper Adding a touch of heat.
- 2 tbsp tomato paste Thickening the stew and deepening flavor.
- 2 tbsp soy sauce or coconut aminos For umami depth.
- 1.2 liters beef or chicken stock Comforting stew base.
- 400 ml coconut milk Giving a tropical twist.
- 2 large sweet potatoes Providing hearty texture.
- 2 pieces carrots Enhancing vibrancy.
- 1 piece red bell pepper Adding freshness.
- Juice of 1 lime Brightening rich flavors.
- Salt To enhance and elevate flavor.
Instructions
Preparation
- Pat the lamb chunks dry with paper towels and season generously with salt.
- Heat the vegetable or coconut oil in a large, heavy-bottomed pot over medium-high heat.
- Sear the lamb on all sides in batches for 5-7 minutes each.
- Once seared, set the lamb aside on a plate.
Cooking
- In the same pot, reduce heat to medium and add chopped onion; cook until translucent (about 5 minutes).
- Add minced garlic, grated ginger, and thyme, cooking for another minute.
- Stir in tomato paste, allowing it to cook for about a minute.
- Add brown sugar, ground allspice, and black pepper; toast the spices for 30 seconds.
- Return seared lamb and juices to the pot and add soy sauce, scallions, and Scotch bonnet pepper.
- Pour in the stock and scrape the pot's bottom to incorporate flavors. Bring to boil, then reduce heat to low.
- Cover and simmer for 1 hour and 15 minutes.
- Stir in coconut milk, sweet potatoes, and carrots; return to a gentle simmer and cook for another 45 minutes to 1 hour.
- In the final 10 minutes, add sliced red bell pepper.
- Remove thyme sprigs and Scotch bonnet; stir in lime juice and adjust seasoning if necessary.
Notes
For best results, use a heavy-bottomed pot and avoid lifting the lid while cooking. If preferring a milder stew, consider reducing or removing the Scotch bonnet pepper earlier.