Lamb stew is a rich, hearty, tomato-based dish made with tender chunks of marinated lamb, enhanced with aromatic spices and dried herbs. Whether you make it on the stove, in an instant pot, or in a pressure cooker, this Carribean lamb stew recipe is super satisfying and delicious.
Lamb Stew
Lamb stew has become a favorite in our home and I make it quite often. The first time I had lamb stew was from my cousin Manjulika. Just typing this up I am thinking about her lamb and chola over some basmati rice!
This recipe is inspired by hers, in all of its rich, comforting glory. Prepare to experience the best lamp stew recipe!
Why You’ll Love This Lamb Stew Recipe
- Easy: Once you learn how to cook lamb stew, it will be in weekly rotation. The cooking time is just one hour.
- Versatile: This stew is savory and spicy but you can swap and omit ingredients as you see fit. And of course, there are listed instructions for three different cooking methods so choose the one that suits you!
- Whole30 Compliant: This recipe originally included sugar but with Whole30, I skip the sugar and it is just as good. You don’t realize how much unnecessary sugar is in your food until you are on a mission to avoid it! It is so hard to avoid sometimes but I am trying my best to be mindful of this when it comes to dishes that don’t need it, like this lamb stew.
Ingredients for Lamb Stew
This Caribbean-style lamb stew is generously seasoned, marinated, braised, and then slow cooked.
- Boneless Lamb: Cut into 2-inch chunks.
- Aromatics: Use diced yellow onion, grated garlic cloves, and diced tomatoes.
- Virgin olive oil: Use this to sauté the veggies and braise the meat.
- Seasoning: Season the lamb with granulated garlic, salt, coarse black pepper, dried thyme (Guyanese thyme if you have some), smoked paprika, cayenne pepper (use less if you want the flavor but less spiciness), ground cumin, and dried oregano.
- Coconut aminos: This optional ingredient adds a subtle sweetness without added sugar.
- Water: This is necessary for the stovetop and traditional pressure cooker recipe.
- Flour: Use this for washing the lamb (use cassava flour if on Whole30).
See recipe card for quantities.
How to Make Lamb Stew
How to Remove the Game Taste of Lamb
It is no secret that lamb has a high gamey taste. Some people love this about lamb and others hate it. I don’t mind it if it is not overpowering but try giving that to my children and they push their plates aside. I learned this trick from my dear friend Sarika! Adding a little bit of flour to the lamb, then washing it completely out before cooking, helps to remove some of the gamey taste. It works every time, even with goat meat.
Season the Lamb
I keep it pretty simple when seasoning the lamb, using a combination of spices that are pantry staples for me. You can make fresh green seasoning and use a few tablespoons of that if you like. Add some fresh ginger and it will really bring the flavor of this home!
Stove top versus Instant Pot
You can make this dish on the stove top or in an instant pot (or even in a traditional pressure cooker). To make it on the stove top, after browning the meat, add a few cups of water, bring to a boil and then reduce to a simmer and let simmer for an hour or so until the lamb is tender.
Instant Pot
It is a lot quicker in the instant pot but both processes yield similar results. After sautéing the lamb in the instant pot, seal up and pressure cook on high for 15 minutes. Then when the pressure cooking cycle is complete, let the lamb stew sauté down to your desired thickness.
Traditional Pressure Cooker
For a traditional pressure cooker, after browning the lamb on the stove top, add to a pressure pot along with 2 cups of water, then pressure cook for 20 minutes. After you are done pressure cooking remove the cover and simmer on medium heat until the lamb stew comes to the desired thickness.
Storage
Lamb stew stores well. Store it in an airtight container in the fridge for up to 5 days. For longer storage, place it in the freezer for up to 1 month. Defrost it in the fridge overnight before reheating over medium heat on the stove or in the microwave.
Tips for the Best Lamb Stew
- Ensure the lamb is cut into similar size pieces so they cook at an even rate.
- Do not skip the braising step. Because browning the lamb adds a great depth of flavor that is unmatched.
- Do not overcook the stew. You want it tender but it shouldn’t be falling apart.
Recipe Variations
- Potatoes: Make this a one-pot meal by adding quartered baby potatoes, red potatoes, or Yukon Gold potatoes. Adding starch makes it way more filling.
- Veggies: For a more traditional American stew, consider adding vegetables like carrots, mushrooms, or peas. Because they cook much faster, add them in the last 30 minutes of cooking. Otherwise, they’ll be mushy.
Frequently Asked Questions
Lamb shoulder is the best cut to use for lamb stew. It is the most tender and becomes super flavorful as it cooks. Lamb rib is a close second, as it has a more robust flavor due to the collagen.
Overcooked lamb becomes tough.
Lamb stew tastes best when paired with rice. Serve it with Cauliflower Rice and Split Peas, Carrot Rice, or Callaloo Cook-Cook Up.
Lamb Stew (With Instant Pot Instructions)
Equipment
- Large stock pot, dutch oven or braiser
- Pressure cooker optional
- Instant Pot
Ingredients
- 2 lbs Boneless lamb cut into 2 inch chunks
- 1 large yellow onion sliced diced
- 3 Cloves of garlic grated
- 2 cups Petite diced tomatoes or 4 large tomatoes, diced
- 3 tbsp Extra virgin olive oil
To Season the Lamb:
- 1 tsp Granulated garlic
- 1 tsp Salt
- ¼ tsp Coarse black pepper
- 1 tbsp Dried thyme Guyanese thyme if you have some
- 1 tsp Smoked paprika
- ½ tsp Cayenne pepper or less if you want the flavor but less spiciness
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- ¼ cup Coconut aminos optional
- 2 cups Water for the stove top and traditional pressure cooker recipe
- 1 cup Flour for washing the lamb (use cassava flour if on Whole30)
Instructions
Wash the lamb
- To reduce some of the gamey lamb taste add flour to lamb and mix until lamb is coated with the flour. Then wash the lamb with running water to remove all of the flour from the lamb.
Season and let marinate
- Next, to the washed lamb add the granulated garlic, thyme, salt, black pepper, paprika, oregano, cumin, cayenne pepper and coconut aminos, if using and mix together well.
- Then set aside and let marinate for at least an hour.
Making the lamb stew on the stove top
- Add the oil to a large stock pot, dutch oven or braiser on medium heat and bring up to temperature.
- Then add the onions and sauté until the onions are brown, soft and translucent.
- Then add the grated garlic and tomatoes and continue to sauté until the liquids cook down and the tomatoes and onions form a thick paste-like sauce.
- Next add the lamb and continue to sauté until the lamb is brown on all sides
- Then add 2 cups of water and bring to a boil, then reduce the heat to low and simmer for about an hour or until the lamb is completely tender.
Traditional Pressure Cooker:
- Follow steps 1 to 4 of the stove top recipe above.
- Then after the lamb becomes brown on all sides (step 4 above) add sautéed lamb to a traditional pressure cooker.
- Next add 2 cups of water to the pot that previously had the lamb, stirring with a spoon to deglaze the pot, then pour that water into the pressure cooker.
- Then pressure cook on medium heat for 20 minutes or until the lamb is tender.
- After 20 minutes release the steam and continue to cook lamb uncovered until the liquids cook down and a thick gravy/sauce forms (this should take about 10 minutes).
Instant Pot:
- Place the Instant Pot in sauté mode then when the display indicates that the pot is hot add the oil.
- When the oil comes up to temperature, add the onions and sauté until the onions are brown, soft and translucent.
- Then add the grated garlic and tomatoes and continue to sauté until the liquids cook down and the tomatoes and onions form a thick paste-like sauce.
- Next add the lamb and continue to sauté until the lamb is brown on all sides, you can do this in two batches or a little at a time, until all the lamb is browned on all sides. This may take about 10 minutes per batch.
- Then add 1/4 cup of water to the Instant Pot, seal up, hit cancel to get the instant pot out of sauté then pressure cook on high for 15 minutes.
- After the pressure cycle completes release the steam. If the lamb has a watery gravy or sauce, you may put the instant pot in sauté mode and sauté for 5 minutes or until the gravy reaches your desired thickness. Stir often to ensure that the lamb is not sticking to the bottom of the instant pot and burning.
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
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