This Trinidad-style stewed lamb recipe uses caramelized sugar, fresh herbs, and vegetables for a rich, hearty, and flavorful dish—no processed ingredients needed.
Table of Contents
Lamb is definitely a favorite of mine. In this recipe, bite-sized pieces of lamb are browned using “burnt sugar” and simmered with carrots, potatoes, tomato, and fresh herbs like scallion, thyme, parsley, and celery. The result is a rich and hearty dish with tender, juicy lamb that melts in your mouth.
The stewing of meat using “burnt sugar” is believed to be a West African cooking style brought to the Caribbean by African immigrants. This technique, still popular throughout the Caribbean, adds both color and an extraordinary depth of flavor. Over time, stews have evolved to include ingredients like ketchup, seasoning salts, bouillon cubes, soy sauce, and margarine. However, in my recipe, I’m preserving the traditional caramelized sugar base while replacing processed flavor enhancers with fresh herbs and vegetables. This healthier approach reflects how the dish was likely made originally, as our ancestors didn’t have access to processed ingredients.
This stewed lamb is proof that you can enjoy absolutely delicious “clean food” without all the extra stuff. Please give it a try and let me know what you think!
Why You Will Love This Recipe
- Rich Flavor: The caramelized sugar adds a unique depth of flavor, enhanced by fresh herbs.
- Tender Lamb: Slow-cooking ensures juicy, fall-apart tender lamb.
- Healthy Ingredients: Fresh vegetables and herbs replace processed ingredients.
- Versatile Serving Options: Enjoy with rice, dumplings, boiled green fig, or ground provisions.
Ingredients You Will Need
- Lamb stew meat: Bone-in or boneless lamb, cut into 2-inch pieces for tender, flavorful bites.
- Brown sugar: Caramelized to create the signature rich, dark color and flavor.
- Potato: Adds heartiness and absorbs the stew’s flavors.
- Carrot: Provides sweetness and texture.
- Celery: Adds a fresh, savory note.
- Onion: Enhances the stew’s depth of flavor.
- Tomato: Adds natural acidity and richness.
- Fresh thyme: Infuses the stew with earthy, aromatic notes.
- Salt and black pepper: Essential seasonings to bring out the flavors.
- Hot water: Used to create the stew’s broth.
- Green Seasoning: A blend of scallions, parsley or cilantro, and garlic for authentic Caribbean flavor.
- In a large heavy bottomed pot over medium heat, heat oil and add brown sugar. Once the sugar bubbles, froths and darkens evenly, add meat, raise heat to high and turn frequently to coat. Cook 3-5 minutes, stirring. Reduce heat to low, cover and cook for 30-45 minutes until meat softens.
- Add potatoes, carrots, celery, hot pepper, onion, thyme and tomato. Continue to cook the meat in its own juices(uncovered), stirring occasionally. When the meat begins to stick to the pot, stir fry for a minute more to allow the flavors to develop, stirring constantly, scraping bits from the bottom and sides of the pot.
- Add 3-4 cups hot water (liquid should cover meat). Mix well, bring to a boil, cover and reduce heat to low and cook until lamb is tender, approximately 30 mins, or more if required.
Adjust seasonings (add more salt and freshly ground black pepper) and garnish with fresh parsley.
Serve hot over rice, flour/corn dumplings or boiled fig or boiled ground provisions.
Tips for Success
Perfect Caramelization: Watch the sugar closely as it caramelizes. It should turn dark brown but not burn.
Tender Lamb: Cook the lamb low and slow until it’s tender. Older meat may require longer cooking.
Balancing Flavors: Taste and adjust salt and pepper at the end for a perfectly seasoned stew.
Fresh Herbs: Use fresh thyme, parsley, and scallions for the best flavor.
Variations
Spicy Version: Add chopped hot pepper to the Green Seasoning for heat.
Bone-In or Boneless: Both work well, but bone-in adds extra flavor.
Vegetable Additions: Include sweet peppers or green beans for extra color and taste.
Health and Nutrition Information
This stewed lamb recipe is perfect for a balanced diet. Lamb is a rich source of protein, iron, and essential vitamins. Using fresh herbs and vegetables enhances the dish’s nutrition, and caramelizing sugar adds flavor without needing processed ingredients.
FAQ
Can I make this stew ahead of time?
Yes! Stewed lamb tastes even better the next day as the flavors deepen. Store in an airtight container in the refrigerator for up to three days.
Can I freeze stewed lamb?
Yes. Allow the stew to cool completely, then freeze in airtight containers for up to three months.
What’s the best cut of lamb to use?
Lamb shoulder or leg cut into chunks works best for stewing due to their rich flavor and tenderness when slow-cooked.
Is caramelizing the sugar necessary?
Yes! Caramelizing the sugar is key to the dish’s signature flavor and color. Just be careful not to let the sugar burn.
Trini Style Stewed Lamb
Ingredients
- 3 pounds bone-in lamb stew meat or boneless lamb cut into 2 inch pieces
- 3 tablespoons extra virgin olive oil
- 5 tablespoons brown sugar
- 1 potato peeled, sliced lengthwise and cubed
- 1 carrot sliced
- 2 celery stalks chopped
- 1 onion chopped
- 1 tomato chopped
- 2 teaspoons salt
- 1 tsp black pepper
- 3 cups hot water
Green Seasoning:
- 4-5 scallions spring onions—1 bunch or 1 cup when chopped
- 4 sprigs parsley about ½ cup chopped
- 8 large cloves garlic
- 4 sprigs fresh thyme or about 1 tablespoon fresh thyme leaves
Instructions
- Prep Work--Wash lamb with the juice of a lemon, rinse, drain or pat dry with paper towels.
- Peel, wash and cut potatoes, carrot and onion. Chop herbs.
- Make Green Seasoning: In a food processor, finely mince scallion, parsley and garlic. Should produce ½ cup tightly packed.
- Season lamb with Green Seasoning, salt and pepper. If you have time, marinate for several hours or overnight, covered in the refrigerator.
- In a large heavy bottomed pot over medium heat, heat oil and add brown sugar. Once the sugar bubbles, froths and darkens evenly, add meat(reserve marinating liquid if any), raise heat to high and turn frequently to coat. Cook 3-5 minutes, stirring. Reduce heat to low, cover and cook for 30-45 minutes until meat softens.
- Add potatoes, carrots, celery, hot pepper, onion and tomato. Continue to cook the meat in its own juices(uncovered), stirring occasionally. When the meat begins to stick to the pot, stir fry for a minute more to allow the flavors to develop, stirring constantly, scraping bits from the bottom and sides of the pot.
- Add 3 cups hot water (liquid should cover meat). Mix well, bring to a boil, cover and reduce heat to low and cook until lamb is tender, approximately 30 mins, or more if required.
Video
Notes
Serve hot over freshly steamed jasmine rice or with flour/corn dumplings or boiled ground provisions.
Nutrition
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If you tried this stewed lamb recipe, please leave a comment and rating below. I’d love to hear how it turned out for you! Also, check out the video tutorial above for this specific recipe. Don’t forget to subscribe to my YouTube channel for more delicious recipes.
Questions or Concerns—Write Me!
If you have any questions, concerns, or suggestions about this recipe or any others, please leave a comment below or email me at [email protected]. I’d love to hear from you and help make your cooking experience enjoyable and successful. Happy cooking!
Thank you for stopping by,
Cooking with love,
Ria
Hey Ria, I came across your blog recently! I'm a Trini also!! I live outside of Toronto, CA. Oh god girl, you have my mouth watering with this picture of Stew Lamb!! One of my favs.
Check out my lil blog sometime 🙂
XX
Cooked this for Sunday lunch and it came out great thanks to your recipe.
Only thing is since the lamb takes so long to cook without a pressure cooker I should not hv put in the potatoes at the time u stated as some disintegrated in the sauce. Lol..
But nonetheless it came out well.. Thanks 🙂