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Caribbean Lamb Stew

Soul-Warming Caribbean Lamb Stew to Spice Up Your Dinner

This Caribbean Lamb Stew is a cozy embrace of tender lamb, sweet potatoes, and rich spices, perfect for a comforting dinner.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Caribbean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew Base
  • 2 pounds Lamb Shoulder Substitute with beef chuck if desired.
  • 2 tablespoons Vegetable or Coconut Oil Coconut oil enhances flavor.
  • 1 medium Onion Can substitute with leeks.
  • 4 cloves Garlic Fresh is best, but garlic powder can be used.
  • 1 whole Scotch Bonnet Pepper Substitute with habanero.
  • 1 tablespoon Fresh Ginger Use ground ginger if fresh is unavailable.
  • 1 teaspoon Fresh Thyme Dried thyme can be used.
For Flavor Enhancement
  • 2 scallions Scallions Shallots can be substituted.
  • 1 tablespoon Brown Sugar Honey or maple syrup can work.
  • 1 teaspoon Ground Allspice Use a mix of cloves and cinnamon if necessary.
  • 1 teaspoon Ground Black Pepper White pepper can replace it.
  • 2 tablespoons Tomato Paste Pureed tomatoes can substitute.
  • 2 tablespoons Soy Sauce Coconut aminos are a gluten-free alternative.
For the Creamy Finish
  • 4 cups Beef or Chicken Stock Vegetable stock is a lighter option.
  • 1 can Coconut Milk Use heavy cream for a non-dairy alternative.
For the Veggie Medley
  • 2 medium Sweet Potatoes Regular potatoes can be used.
  • 2 medium Carrots Parsnips can serve as substitute.
  • 1 medium Red Bell Pepper Green bell peppers can replace.
Finishing Touches
  • 2 tablespoons Lime Juice Lemon juice is a suitable substitute.
  • to taste Salt Adjust to your preference.

Equipment

  • Large Pot

Method
 

Preparation
  1. Pat Dry: Start by patting the lamb shoulder dry with paper towels. Season generously with salt to enhance the flavor as it cooks.
  2. Sear the Lamb: Heat vegetable or coconut oil in a large pot over medium-high heat. Sear the lamb pieces until browned on all sides, about 5-7 minutes per batch. Set them aside when done.
  3. Sauté Onions: In the same pot, reduce the heat to medium and add the chopped onion. Sauté for about 5 minutes until they become translucent and sweet.
  4. Add Aromatics: Next, stir in the minced garlic, grated ginger, and fresh thyme. Cook for 1 minute, allowing the wonderful scents to blend together.
  5. Incorporate Tomato Paste: Stir in the tomato paste and let it cook for an additional minute.
  6. Toast Spices: Add brown sugar, ground allspice, and black pepper, stirring for 30 seconds.
  7. Mix in Lamb and Sauce: Return the seared lamb to the pot. Pour in soy sauce along with chopped scallions and the whole Scotch bonnet pepper. Add the stock and deglaze the pot.
  8. Bring to Boil: Let the mixture come to a boil. Once boiling, reduce the heat, cover, and let it simmer for 1 hour and 15 minutes.
  9. Add Creaminess: Stir in the coconut milk, sweet potatoes, and carrots. Simmer gently for another 45 minutes to 1 hour, until the veggies are tender.
  10. Final Touches: Turn off heat and carefully remove the thyme sprigs and Scotch bonnet. Squeeze in fresh lime juice, adjusting the salt to your taste before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 5000IUVitamin C: 15mgCalcium: 50mgIron: 4mg

Notes

Optional: Serve with a sprinkle of fresh cilantro for a vibrant touch.

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