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.
Servings 6 people
Calories 355kcal
Ingredients
- 1½-2 lb lamb (Shoulder or leg, lean bits only)
- 1 tablespoon parsley
- 2 teaspoon rosemary
- 1½ teaspoon mint
- 2 teaspoon sage
- 1 teaspoon oregano
- 1 teaspoon onion granules
- 1 teaspoon garlic granules
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 2 teaspoon pink salt
- 2 tablespoon browning sauce
To cook the lamb
- 2 tablespoon olive oil
- 1 medium onion
- 2 scallion sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- scotch bonnet pepper
- 1½ cups lamb stock
- 2 tablespoon tomato paste
- 1 medium carrot chopped
- 1 cho cho chopped
- ½ lb white yam chopped
- black pepper and pink salt to taste
Instructions
- 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
- 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.
Nutrition
Calories: 355kcal | Carbohydrates: 21g | Protein: 16g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 55mg | Sodium: 969mg | Potassium: 750mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2765IU | Vitamin C: 75mg | Calcium: 56mg | Iron: 2mg