Caribbean Spiced Lamb Stew

4.93 from 13 votes

This Caribbean lamb stew is a rich, hearty, spicy one pot meal that you'll want to smother all over a bowl of hot rice. The active prep time for this recipe is minimal!

Prep Time12

Cook Time3

Total Time15

Course: Lamb

Cuisine: Caribbean

Servings:

Calories: 230kcal

Author: Sarah

Ingredients

4 pounds goat or lamb shank (1.8kg, cut into 2-3 inch chunks)
2 tablespoons curry powder
1 tablespoon cinnamon
1 tablespoon chili powder
1 ½ teaspoons ground allspice
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cumin
1 ½ teaspoons ground ginger
2 teaspoons salt
3 tablespoons oil
2 onions (thinly sliced)
5 cloves garlic (minced)
6 ounces tomato paste (170g)
3 cups beef stock (700 ml)
2 cups chicken stock (475 ml)
3 medium potatoes (cut into chunks)
5 medium carrots (cut into chunks)
steamed rice (to serve)
a handful of chopped cilantro (optional)

Instructions

Put the meat in a large bowl, and toss with all the spices and salt. Cover and refrigerate overnight.
After the meat has had a chance to marinate, preheat the oven to 325 degrees F. Heat the oil in a large Dutch oven and sear the meat in batches until browned. Remove the meat from the pot and set aside on a plate. Add the onions, garlic, and tomato paste and fry until the onions are softened.
Add the meat back to the pot, along with the beef stock and chicken stock. Bring to a simmer. Cover and transfer to the oven for 2 hours.
Remove the pot from the oven and stir in the carrots and potatoes. Transfer back to the oven and cook uncovered for another 45 minutes, until the potatoes and carrots are tender.
Serve over steamed rice and garnish with cilantro.

Notes

Nutrition info for stew only, without rice.

Nutrition

Caribbean Spiced Lamb Stew by The Woks of Life. 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