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.
Course Meat Stew, Whole30
Cuisine Caribbean
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Prep Time 1 hourhour15 minutesminutes
Cook Time 1 hourhour
Servings 6
Calories 617kcal
Equipment
Large stock pot, dutch oven or braiser
Pressure cooker optional
Instant Pot
Ingredients
2lbsBoneless lambcut into 2 inch chunks
1large yellow onion sliceddiced
3Cloves of garlicgrated
2cupsPetite diced tomatoesor 4 large tomatoes, diced
3tbspExtra virgin olive oil
To Season the Lamb:
1tspGranulated garlic
1tspSalt
¼tspCoarse black pepper
1tbspDried thymeGuyanese thyme if you have some
1tspSmoked paprika
½tspCayenne pepperor less if you want the flavor but less spiciness
1tspGround cumin
1tspDried oregano
¼cupCoconut aminosoptional
2cupsWaterfor the stove top and traditional pressure cooker recipe
1cupFlour 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.