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Slow Cooker Lamb Stew

Are you looking for a winter warming stew? Then look no further, I'm talking about seasoned lamb that is seared to lock in that flavour and then braised in the slow cooker/crockpot until tender with a medley of winter vegetables. Low carb, paleo and gluten free!
Course Main Course
Cuisine American, Asian, Caribbean
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Calories 352kcal
Author Charla


  • 2-2.5 lb boneless Lamb (900g-1.2kg)

Lamb seasoning

  • 1 tsp allspice (ground pimento) (5g)
  • 1 tsp turmeric (5g)
  • 1 tsp ground cinnamon (5g)
  • 1 tsp ground nutmeg (5g)
  • 1 tsp black pepper (5g)
  • 1 tsp ground cardamom (5g)
  • 1 tsp ground coriander (5g)
  • 1 tsp ground ginger (5g)
  • 6 stems of thyme stems removed
  • 1 tsp coriander (fresh cilantro) (5g)
  • 1 tsp pink salt (5g)

To cook the lamb

  • 1 large onion garlic
  • 4 garlic cloves minced
  • 2 medium tomatoes +1tbsp tomato paste
  • 2 bay leaves
  • 1 cinnamon stick
  • cups lamb stock (355ml)(gluten free)
  • 1 ½ cup brussel sprouts halved (160g)
  • 1 large Parsnip
  • cup cranberries (35g)


  • Place the lamb in a large bowl.
  • lSeason the meat with spices/herbs - allspice (pimento), nutmeg, cinnamon, ginger, cardamom, coriander, turmeric, black pepper, thyme, cilantro, pink salt.
  • Wrap and refrigerate for several hours or overnight.
  • Add your oil to your skillet (I'm using my 2 in 1 stewing slow cooker unit) with lamb and proceed to sear the meat on medium heat (this will take several minutes).
  • .Add the onion and garlic and saute until they become translucent and soft.
  • Stir in the tomato and tomato paste.
  • Transfer the contents to your slow cooker/crockpot (I'm using my Morphy Richards 2 in 1 sear and slow cook so I don't need to do this step).
  • Add the lamb stock (adding your sprouts now if you want them very soft), tie the cinnamon stick and bay leaves  together and cover the unit with a lid.
  • Set to slow cook for 4 hours on high.
  • 1 hr 30 minutes before the stew is done add your vegetables (make a slurry 30 minutes before if needed, see notes)and cranberries .
  • Remove the cinnamon stick/bay leaves.
  • Do a taste test and adjust for seasoning if required prior to serving.


  • Be sure to glace over the questions and answers section of the post.
  • This recipe works well with Mutton Stock too.
  • My slow cooker is a 2 in 1 sear and stew which means I can sear the meat in my slow cooker unit on the stovetop without having to use a skillet.
  • Add more vegetables if you want or increase the parsnips/sprouts.
  • I didn't need to make a slurry because I found the total amount of liquid used/leftover was suffice. If you need to make a slurry, remember it is 2tbsp starch mixed with 2tbsp water 30 minutes before finishing.
  • If you want your brussel sprouts to be extremely soft add them with the lamb.
  • Make sure to cut your parsnips small and push them towards the bottom of the crockpot when adding them.
  • Make sure to do a taste test and adjust seasoning if needed prior to serving.
  • To keep this recipe low carb, pair with Cauliflower Rice
  • Make sure to season the meat first, this will help to deepen the flavour even more.
  • Use whatever cut of lamb you prefer, just make sure you are using boneless (useless you want the bones)


Calories: 352kcal | Carbohydrates: 9g | Protein: 49g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 147mg | Sodium: 862mg | Potassium: 812mg | Fiber: 3g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 30mg | Calcium: 61mg | Iron: 5mg