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Overhead view of a bowl of Caribbean lamb stew with tender meat, carrots, potatoes, and peas in a rich coconut broth, garnished with cilantro.

Caribbean Lamb Stew

This Caribbean Lamb Stew is a celebration of island flavors. Fall-off-the-bone lamb is slow-cooked with allspice, ginger, thyme, and Scotch bonnet pepper in a creamy coconut broth, alongside carrots, potatoes, and peas. It’s a surprisingly easy, gluten-free, and dairy-free one-pot wonder that’s perfect for a cozy dinner or a festive gathering.

  • Total Time: 2 hours 40 minutes
  • Yield: 6 servings

Ingredients

For the Stew:

  • 2.5 lbs lamb shoulder or leg, cubed
  • 3 tbsp vegetable or coconut oil
  • 1 large yellow onion, chopped
  • 1 large bell pepper, diced
  • 4-5 garlic cloves, minced
  • 1-2 whole Scotch bonnet peppers
  • 3 tbsp tomato paste
  • 1 tbsp fresh thyme (or 1 tsp dried)
  • 2 tsp ground allspice
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • 4 cups low-sodium beef or chicken broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp brown sugar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 2 large carrots, chunked
  • 2 large potatoes, chunked
  • 1 cup pigeon peas (or green peas)
  • Juice of 1 lime
  • Salt and black pepper

For Garnish:

 

  • Fresh cilantro
  • Sliced scallions

Instructions

 

  1. Pat lamb dry and season with salt and pepper. Heat oil in a large pot and sear lamb in batches until browned. Remove.
  2. In the same pot, sauté onion and bell pepper until soft. Add garlic, tomato paste, thyme, allspice, ginger, and nutmeg. Cook for 2 minutes.
  3. Return lamb to pot. Add broth, coconut milk, brown sugar, Worcestershire, soy sauce, and whole Scotch bonnet peppers.
  4. Bring to a simmer, then cover and cook on low for 1 hour 15 minutes.
  5. Add carrots and potatoes. Cover and simmer for 45 mins – 1 hour, until tender.
  6. Stir in peas and cook 15 more minutes. Remove from heat.
  7. Discard Scotch bonnet peppers. Stir in lime juice. Season to taste. Garnish and serve.

Notes

 

  • Heat Control: Leave Scotch bonnet peppers whole for flavor without extreme heat; pierce them. Remove them before serving.
  • Make Ahead: This stew tastes even better the next day. Store cooled stew in the fridge for up to 4 days or freeze for 3 months.
  • Slow Cooker: After searing and sautéing, transfer everything to a slow cooker and cook on LOW for 7-8 hours.

Find it online: https://juicymeatrecipes.com/caribbean-lamb-stew/