Crock Pot Jamaican-Style Lamb Stew

Crock Pot Jamaican-Style Lamb Stew

The Spruce / Madhumita Sathishkumar

Prep: 10 mins
Cook: 9 hrs
Total: 9 hrs 10 mins
Servings: 4 servings
Nutrition Facts (per serving)
828 Calories
57g Fat
16g Carbs
62g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 828
% Daily Value*
Total Fat 57g 73%
Saturated Fat 21g 107%
Cholesterol 224mg 75%
Sodium 266mg 12%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 7%
Protein 62g
Calcium 125mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

While beef and chicken are the most consumed meats in the world, lamb is popular for its versatility in dishes. This Jamaican-inspired, curried lamb stew adds heat and extra savory flavor to a traditional lamb stew recipe, featuring cubed boneless lamb and spices for a stew the whole family can enjoy. Prep the stew in the morning and come home to a dinner that is best served over rice, couscous, mashed potatoes, or even polenta.


  • 1 1/2 pounds boneless lamb (cut into 1-inch cubes)
  • 3 tablespoons cooking oil (divided)
  • 2 large onions (finely sliced)
  • 2 cups chicken or lamb stock (divided)
  • 2 teaspoons ground allspice
  • 3 garlic cloves (chopped)
  • 1/2 teaspoon ground ginger
  • 1 tablespoon wine or cider vinegar
  • 1 teaspoon curry powder, or to taste
  • Salt to taste
  • 1/8 teaspoon cayenne pepper
  • 1 whole habanero pepper (top cut off and seeds discarded)

Steps to Make It

  1. Gather the ingredients.

    Crock Pot Jamaican-Style Lamb Stew ingredients

    The Spruce / Madhumita Sathishkumar

  2. Sear lamb cubes over medium-high heat in a skillet with 1 tablespoon of oil until browned on all sides.

    lamb cubes in a skillet

    The Spruce / Madhumita Sathishkumar

  3. Add seared lamb to the slow cooker.

    seared lamb in a slow cooker

    The Spruce / Madhumita Sathishkumar

  4. Cook onion in the remaining 2 tablespoons oil in the same skillet until soft, but not brown.

    onions in a skillet

    The Spruce / Madhumita Sathishkumar

  5. Add onions to the slow cooker.

    onions and lamb in a slow cooker

    The Spruce / Madhumita Sathishkumar

  6. Remove skillet from heat. Add 1/2 cup stock to the skillet and use a wooden spoon to loosen any leftover onions.

    stock in a skillet

    The Spruce / Madhumita Sathishkumar

  7. Add the stock to the slow cooker, along with remaining ingredients, stirring to combine.

    stock, lamb, and onions cooking in a slow cooker

    The Spruce / Madhumita Sathishkumar

  8. Cover and cook on low heat for 8 to 10 hours. Discard habanero before serving.

    Crock Pot Jamaican-Style Lamb Stew in a slow cooker

    The Spruce / Madhumita Sathishkumar


  • When buying lamb specifically for stew, forego the expensive lamb chops. You want your lamb meat to come from the shoulder area, such as shoulder arm picnic, arm roast, blade roast, and blade steak. These cuts are actually cheaper to purchase than the leg of lamb, lamb roast, or lamb chops. This meat is well-suited for the long cooking times and is heartier than the other cuts. You may also find a boneless lamb that has already been cubed at specialty grocery stores or farmers' markets.
  • Lamb stock may be hard to come by, but it can be found at specialty grocers and even online. Lamb bouillon, however, is more readily available, found at most national chain grocery stores. You may also use chicken stock (store-bought or homemade) for this recipe, but lamb stock will give the dish a deeper flavor.
  • Be careful with the habanero pepper; wear gloves when working with it. Use a smaller amount if you aren't accustomed to hot and spicy food.

Recipe Variations

  • Replace the habanero with a milder chili pepper, such as a jalapeno, red Fresno, or serrano.

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