|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 48g||61%|
|Saturated Fat 16g||81%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 2g||6%|
|Total Sugars 6g|
|Vitamin C 21mg||104%|
|*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.|
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.
"Allspice lends complex, clove-like notes to this rich lamb curry. It's a great change of pace from Indian curries and very easy to put together. I used my biggest sauté pan (14 inches) to brown the meat and it only took two batches. And since I like heat, I didn't remove the seeds from the habanero." —Danielle Centoni
1 1/2 pounds boneless lamb, cut into 1-inch cubes
3 tablespoons oil, divided
2 large onions, thinly sliced
2 cups chicken or lamb stock, divided
3 large cloves garlic, minced
1 tablespoon wine, or cider vinegar
2 teaspoons ground allspice
1 teaspoon curry powder, or to taste
1/2 teaspoon ground ginger
Salt, to taste
1/8 teaspoon cayenne pepper
1 whole habanero pepper, top cut off (discard seeds for less heat)
Gather the ingredients.
Sear lamb cubes with 1 tablespoon of the oil in a large skillet over medium-high heat until browned on all sides. (Do not crowd the pan; you may have to sear the meat in batches.)
Add seared lamb to the slow cooker.
Cook onion in the remaining 2 tablespoons oil in the same skillet until soft, about 5 minutes.
Add onions to the slow cooker.
Remove skillet from heat. Add 1/2 cup stock to the skillet and use a wooden spoon to loosen all the browned bits at the bottom of the pan. Pour into the slow cooker.
Add the remaining 1 1/2 cups stock to the slow cooker, along with the remaining ingredients, stirring to combine.
Cover and cook on low heat for 6 to 8 hours until the meat is falling apart tender. Discard habanero before serving.
- 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 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.
- Replace the habanero with Scotch bonnet or a milder chili pepper, such as a jalapeno, red Fresno, or serrano.
- Add fresh thyme sprigs or a rosemary sprig.