This Caribbean Lamb Stew is a vibrant, soul-warming pot of tender lamb, sweet potatoes, and a symphony of Caribbean spices. It’s a one-pot wonder that transforms tougher lamb cuts into something incredibly succulent and flavorful with minimal effort. The slow cooking fills your home with an incredible aroma and delivers a taste of sunshine.
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Why You’ll Love This Caribbean Lamb Stew
- Flavor explosion: A complex, aromatic profile that’s warm, slightly spicy, and deeply satisfying.
- Unbelievably tender lamb: Slow-braising breaks down connective tissue for melt-in-your-mouth goodness.
- Complete one-pot meal: Hearty and nourishing with protein, carbs, and vegetables all together.
- Incredible aroma: Fills your home with the scent of thyme, scallions, and Caribbean spices.
Ingredients & Tools
- 1.5 kg lamb shoulder, cut into 5 cm chunks
- 2 tbsp vegetable or coconut oil
- 1 large onion, roughly chopped
- 4 cloves garlic, minced
- 1 Scotch bonnet pepper, whole (do not pierce!)
- 2 tbsp fresh ginger, grated
- 3 sprigs fresh thyme
- 4 scallions, chopped
- 1 tbsp brown sugar
- 2 tsp ground allspice (pimento)
- 1 tsp ground black pepper
- 2 tbsp tomato paste
- 2 tbsp soy sauce or coconut aminos
- 1.2 litres beef or chicken stock
- 400 ml coconut milk
- 2 large sweet potatoes, peeled and cut into large chunks
- 2 carrots, cut into chunks
- 1 red bell pepper, sliced
- Juice of 1 lime
- To taste salt
Tools: A large, heavy-bottomed pot or Dutch oven (this is crucial for even heat distribution), a sharp knife, and a wooden spoon.
Notes: Don’t skip browning the lamb—it builds foundational flavor. The whole Scotch bonnet gives gentle, pervasive heat without overwhelming spice.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 38 g |
| Fat: | 32 g |
| Carbs: | 35 g |
| Fiber: | 6 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 15 minutes | Total Time: 2 hours 35 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your lamb. Lamb shoulder is the best cut here because it’s marbled with fat and connective tissue, which melts during the long cook and makes the meat incredibly tender and flavorful. Stewing lamb from the leg will work but can be a bit leaner.
- Handle the Scotch bonnet with care. Always use gloves when handling this pepper, and do NOT pierce or chop it for this recipe. Leaving it whole allows it to infuse the stew with a subtle, fruity heat that you can easily remove later if it gets too intense.
- Don’t rush the sear. Getting a good, dark brown crust on the lamb is non-negotiable for flavor. It creates fond—those tasty browned bits at the bottom of the pot—that will deglaze and become the base of your gravy. Pat the lamb dry first for the best sear.
- Use full-fat coconut milk. The richness and creaminess of full-fat coconut milk are essential for the stew’s luxurious texture and mouthfeel. Light coconut milk will make the final dish taste a bit thin and watery.
How to Make Caribbean Lamb Stew
Step 1: Pat the lamb chunks completely dry with paper towels and season generously with salt. Heat the oil in your large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the lamb on all sides until you have a deep, brown crust. This should take about 5-7 minutes per batch. Transfer the seared lamb to a plate and set it aside.
Step 2: Reduce the heat to medium. In the same pot, with the rendered lamb fat and oil, add the chopped onion. Cook for about 5 minutes, stirring occasionally, until the onion has softened and turned translucent. You’ll notice the bottom of the pot is covered in browned bits—that’s pure flavor! Add the minced garlic, grated ginger, and thyme sprigs, and cook for another minute until incredibly fragrant.
Step 3: Stir in the tomato paste and cook for one minute to caramelize it slightly and remove any raw taste. This deepens its flavor. Now, add the brown sugar, ground allspice, and black pepper, stirring constantly for 30 seconds to toast the spices. The aroma at this stage is just incredible.
Step 4: Return the seared lamb and any accumulated juices back to the pot. Add the soy sauce, chopped scallions, and the whole Scotch bonnet pepper. Pour in the stock, making sure to scrape up all the delicious fond from the bottom of the pot with your wooden spoon. Bring everything to a boil.
Step 5: Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 1 hour and 15 minutes. You should hear a soft, occasional bubble. This long, slow cook is what tenderizes the lamb. Resist the urge to lift the lid too often!
Step 6: After the first cook, stir in the coconut milk, sweet potatoes, and carrots. Bring the stew back to a very gentle simmer, cover again, and cook for another 45 minutes to 1 hour. The stew is ready when the lamb is fork-tender and the sweet potatoes are soft but not mushy.
Step 7: In the last 10 minutes of cooking, stir in the sliced red bell pepper. This gives it a slight crunch and fresh sweetness. Finally, turn off the heat, remove the thyme sprigs and the Scotch bonnet pepper, and stir in the fresh lime juice. Taste and adjust the seasoning with more salt if needed. The lime juice at the end is essential—it brightens all the rich, deep flavors.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator.
- Reviving: Reheat gently on the stove, adding a splash of water or stock if the stew has thickened.
Serving Suggestions
Complementary Dishes
- Steamed white rice or coconut rice — The fluffy grains are perfect for soaking up every last drop of the rich, spiced gravy. Coconut rice, in particular, echoes the tropical theme beautifully.
- Fried plantains — Their sweet, caramelized flavor provides a wonderful contrast to the savory, spiced stew and adds an authentic Caribbean touch to your plate.
- A simple green salad with a citrus vinaigrette — Something crisp and acidic helps to cut through the richness of the stew and refreshes the palate between bites.
Drinks
- A cold Red Stripe lager or ginger beer — The crisp, light beer is a classic pairing, while the spicy-sweet fizz of ginger beer complements the stew’s warm spices perfectly.
- A dark rum punch or a glass of bold red wine — A rum punch keeps you in the island spirit, while a fruity Malbec or Syrah can stand up to the robust flavors of the lamb.
Something Sweet
- Rum cake or coconut flan — A slice of moist, boozy rum cake or a creamy, caramel-topped flan continues the tropical theme and provides a decadent, satisfying end to the meal.
Top Mistakes to Avoid
- Overcrowding the pot when browning the lamb. If you put too much lamb in at once, the pot temperature drops, and the meat steams instead of sears. You’ll miss out on all that beautiful browning and flavor. I’ve messed this up before too, thinking I could save time—it’s not worth it!
- Chopping or piercing the Scotch bonnet pepper. This will release a massive amount of capsaicin and make your stew unbearably spicy. The goal is a gentle, background heat, so please, leave it whole.
- Boiling the stew instead of simmering it. A rolling boil will make the lamb tough and cause the coconut milk to potentially separate or curdle. You want a gentle, lazy bubble for that low-and-slow tenderizing magic.
- Adding the lime juice too early. If you add the lime juice before the long simmer, its bright, acidic flavor will cook out entirely. Stirring it in right at the end preserves its zing and lifts the whole dish.
Expert Tips
- Tip: Make it a day ahead. Stews like this always taste better the next day after the flavors have had more time to meld and deepen in the fridge. Just gently reheat it on the stove.
- Tip: Skim the fat. If you have time after cooking, let the stew sit for 10-15 minutes. The fat will rise to the top, and you can easily skim it off with a spoon for a slightly lighter, but still incredibly flavorful, stew.
- Tip: Thicken the gravy, if you like. If you prefer a thicker stew, mix a tablespoon of cornstarch with two tablespoons of cold water to make a slurry. Stir this into the simmering stew in the last 10 minutes of cooking.
- Tip: Customize your vegetables. Feel free to add other root vegetables like pumpkin or yam, or throw in some green beans during the last 10 minutes of cooking for extra color and texture.
FAQs
Can I make this stew in a slow cooker?
Absolutely! Follow steps 1 through 4 to sear the lamb and sauté the aromatics in a skillet, then transfer everything (except the coconut milk, sweet potatoes, carrots, and bell pepper) to your slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Add the coconut milk and vegetables in the last 1-2 hours of cooking, and the bell pepper in the last 30 minutes. Stir in the lime juice just before serving.
What can I use instead of a Scotch bonnet pepper?
If you can’t find Scotch bonnet, a habanero pepper is the closest substitute in terms of heat and fruity flavor. For a milder option, you can use 1-2 chopped jalapeños (seeds removed for less heat) or simply add a teaspoon of red pepper flakes. Just remember, if using a fresh, spicy substitute, you may want to add it whole and remove it later to control the heat level.
My stew is too thin. How can I thicken it?
The easiest way is the cornstarch slurry mentioned in the tips. Alternatively, you can remove a cup of the cooked sweet potatoes, mash them into a paste, and stir them back into the stew. They will act as a natural thickener and add body without altering the flavor. Let it simmer for another 5-10 minutes after adding the thickener.
Can I freeze Caribbean Lamb Stew?
Yes, it freezes beautifully! Let the stew cool completely, then transfer it to airtight containers or freezer bags, leaving a little space for expansion. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove. You may need to add a splash of water or stock when reheating as it can thicken upon standing.
Is there a way to make this less spicy after it’s cooked?
If you’ve accidentally made it too spicy, the best remedy is to add more coconut milk or a bit of plain yogurt or cream to tame the heat. Serving it with a generous portion of plain rice or a starchy side like bread will also help dilute the spiciness with each bite.
Caribbean Lamb Stew
Make the best Caribbean Lamb Stew with this easy recipe. Tender lamb, sweet potatoes & island spices create a soul-warming one-pot meal. Get the recipe now!
Ingredients
For the Ingredients
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1.5 kg lamb shoulder (cut into 5 cm chunks)
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2 tbsp vegetable or coconut oil
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1 large onion (roughly chopped)
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4 cloves garlic (minced)
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1 Scotch bonnet pepper (whole (do not pierce!))
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2 tbsp fresh ginger (grated)
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3 sprigs fresh thyme
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4 scallions (chopped)
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1 tbsp brown sugar
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2 tsp ground allspice (pimento)
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1 tsp ground black pepper
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2 tbsp tomato paste
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2 tbsp soy sauce or coconut aminos
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1.2 litres beef or chicken stock
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400 ml coconut milk
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2 large sweet potatoes (peeled and cut into large chunks)
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2 carrots (cut into chunks)
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1 red bell pepper (sliced)
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Juice of 1 lime
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salt (to taste)
Instructions
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Pat the lamb chunks completely dry with paper towels and season generously with salt. Heat the oil in your large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the lamb on all sides until you have a deep, brown crust. This should take about 5-7 minutes per batch. Transfer the seared lamb to a plate and set it aside.01
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Reduce the heat to medium. In the same pot, with the rendered lamb fat and oil, add the chopped onion. Cook for about 5 minutes, stirring occasionally, until the onion has softened and turned translucent. You’ll notice the bottom of the pot is covered in browned bits—that’s pure flavor! Add the minced garlic, grated ginger, and thyme sprigs, and cook for another minute until incredibly fragrant.02
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Stir in the tomato paste and cook for one minute to caramelize it slightly and remove any raw taste. This deepens its flavor. Now, add the brown sugar, ground allspice, and black pepper, stirring constantly for 30 seconds to toast the spices. The aroma at this stage is just incredible.03
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Return the seared lamb and any accumulated juices back to the pot. Add the soy sauce, chopped scallions, and the whole Scotch bonnet pepper. Pour in the stock, making sure to scrape up all the delicious fond from the bottom of the pot with your wooden spoon. Bring everything to a boil.04
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Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 1 hour and 15 minutes. You should hear a soft, occasional bubble. This long, slow cook is what tenderizes the lamb. Resist the urge to lift the lid too often!05
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After the first cook, stir in the coconut milk, sweet potatoes, and carrots. Bring the stew back to a very gentle simmer, cover again, and cook for another 45 minutes to 1 hour. The stew is ready when the lamb is fork-tender and the sweet potatoes are soft but not mushy.06
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In the last 10 minutes of cooking, stir in the sliced red bell pepper. This gives it a slight crunch and fresh sweetness. Finally, turn off the heat, remove the thyme sprigs and the Scotch bonnet pepper, and stir in the fresh lime juice. Taste and adjust the seasoning with more salt if needed. The lime juice at the end is essential—it brightens all the rich, deep flavors.07
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