Slow Cooker Stewed Lamb

Learn how to make some delicious and aromatic stewed lamb. A Caribbean inspired dish that is flavoursome with carrots, bell peppers, cho cho and white yam which is slowly simmered for hours in the slow cooker.

Lamb was made for slow cooking, this is by far my favourite way to cook it. This lamb recipe is not your typical Caribbean dish.

Typically a recipe like this would feature ingredients such as all purpose seasoning, pimento berries, thyme, chadon beni and so forth.

Instead I decided to take a more creative approach, fun fact about me is that I love to explore various herbs and spices, In other words I'm a culinary risk taker.

This version of stew is nothing but pure comfort food. I'm talking about on the bone pieces of lamb that is slowly simmered.

Using a unique herbaceous blend of rosemary, mint, sage and oregano and pairing with those classic Caribbean elements such as browning sauce, scallion, onion, sweet peppers, garlic, scotch bonnet to build layers of flavour.

Lets not forgot in true island style those all important ground provisions - cho cho (yes cho cho is a fruit but behaves like a vegetable) and white yam.

The aroma from the herbs and spices is guaranteed to fill your kitchen after several hours of slow cooking.

This results in a stew that is comforting with a sophisticated twist which is ideal for anyone who loves traditional Caribbean comfort food but is open trying new flavour combinations.

With a bit of patience I promise this recipe is definitely worth the wait and tastes a million times better the next day.

Which is the best cut of lamb to use

The best cuts of lamb for slow cooking are leg, shoulder or neck. On the bone or boney cuts of meat with abit of fat is ideal.

This is because the low, slow heat helps to break down the fat and connective tissue which results in fork tender, fall off the bone, juicy flavoursome meat.

My personal choice is lamb shoulder, even though it is slightly fatty you can easily overcome that by trimming away most of the fat with sterilised kitchen scissors which is what I do.

It is also much more affordable than leg, so if you don't mind cutting off the fat to expose the leaner cuts of meat then the shoulder of the lamb is a great option.

Ingredients you will need

• Lamb - On the bone lamb works best for a slow cooker recipe.
• Parsley, oregano, mint, sage, rosemary, onion/garlic granules, paprika, black pepper and pink salt - This is the seasoning which is used for the lamb.
• Onion, garlic and scallion - This trio is my base/foundation ingredients.
• Olive oil - For searing the meat.
• Browning sauce - To help enhance the colour.
• Tomato paste - Richness and depth in flavour.
• Lamb stock - This is my homemade stock, this liquid is used to enhance the flavour of the overall dish.
• Carrots/cho cho/white yam/ bell peppers - These are the vegetables which are used to bulk up the recipe.
• Black pepper/pink salt - to optimise the taste.

The steps

• Add the seasoning for the lamb to a spice/coffee grinder and mill into a fine consistency.
• Place the lamb in a medium sized bowl.
• Season the lamb with the herbs and spices (parsley, rosemary, mint, sage, oregano, onion/garlic granules, paprika, black pepper, pink salt and the browning sauce.

• Wrap the bowl with cling film/saran wrap.
• Leave the meat to marinate in the refrigerator for several hours or overnight for the best results.
• Heat olive oil in a frying pan on medium heat.

• Add the lamb and proceed to sear the meat, this will take several minutes.
• Saute the onion, scallion, garlic and bell peppers until soft and translucent.
• Transfer the lamb to the slow cooker.
• Add the tomato paste and scotch bonnet pepper

• Carefully pour in the lamb stock.
• Stir everything together to combine.
• Put the lid on and slow cook on HIGH for 4 hours.
• 1 hr 30 minutes before the cooking time is over, remove the lid and add the carrots, cho cho and white yam.

• Put the lid back on and continue to cook.
• After the given time, remove the lid and do a taste test.
• Add pink salt and black pepper, if needed.

Notes and tips 

• This is the recipe that you will need to make my Homemade Lamb Stock.
• For a more intense flavour be sure to make the meat marinate for atleast several hours or overnight.
• This is the recipe link that you will need for my Homemade Browning Sauce.
• If you are using my homemade browning sauce, it's okay to use 2 tablespoon however, if you are using store bought, this is more concentrated therefore one teaspoon is enough.
• Feel free to use other vegetables such as dasheen, breadfruit, yellow yam, cocoyam or cassava instead.
• Adding the vegetables nearer to the end, prevents to vegetables from being too soft, however, you can add them at the beginning of the slow cooking stage if you wish.
• Work within your budget, shoulder lamb is cheaper, more fatty but prepare ahead of time by trimming off all the fat.
• Any leftovers should be refrigerated for up to 3 days.
• Freeze any leftovers in a freezer friendly container for up to 3 months.
• Do not forgot to do a taste test and add more pink salt and black pepper, if needed.
• You will want to use a slow cooker for the capacity of 6.5 litres.
• If you don't care for any heat, omit the scotch bonnet or make sure it doesn't burst or prick it.

More lamb recipes to try

• Lamb Chilli Con Carne (Slow Cooker)
• Lamb Fried Rice (Caribbean Style)
• Slow Cooker Lamb Stew (Gluten free, Low Carb)
• Grilled Lamb Kofta Kebabs
• Lamb leg steaks with caramelized onions
• Caribbean Curry Meatballs

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