Jump to Recipe Jump to Video Print Recipe

Prepare your taste buds for the mouthwatering flavors of this stewed lamb recipe, a delightful fusion of aromatic Caribbean seasonings and succulent lamb that promise to satisfy everyone at home.

I used lamb loin in the video; however, lamb chops or other fatty pieces of lamb will work much better in this recipe. In the Caribbean, we have a make-do culture which means that we use what we have at the moment and don’t make a fuss.

In the video, I also offered two cooking options: cooking the stewed lamb on the stove or finishing it in an instant pot. It all depends on the amount of time you have to invest for lunch or dinner.

This recipe is delicious with pumpkin rice, stir fry Swiss chard, patchoi, fry bodi or cabbage and tomatoes, curry cabbage, corn pie, cornbread, chunky veggie stir fry, cole slaw, callaloo, scalloped potatoes, potato salad or beet potato salad as a side dish.

If you make this recipe, please don’t forget to leave a rating below, a comment on YouTube, and tag me on social media! Your feedback is appreciated!

Other Delicious Lamb Recipes:

Original Stewed Lamb Recipe

BBQ Lamb

Oven Roasted Lamb

Lamb Sautee-lamb with Tomatoes

Lazy Wife Instant Pot Lamb Pilaf

Stewed Lamb (Pressure Cooker Option)

Prepare your taste buds for the mouthwatering flavors of this Stewed Lamb recipe; a delightful fusion of aromatic Caribbean seasonings and succulent lamb that promise to satisfy everyone at home.

No ratings yet

Print Pin Rate

Course: dinner, lunch, Main Course

Cuisine: Caribbean, Trinidadian

Keyword: bbq lamb, brown stewed fish, LAMB STEW, stew lamb, STEWED LAMB

Prep Time: 15

Cook Time: 40

Servings:

Calories: 609kcal

Ingredients

3 lbs lamb
2 tbsp green seasoning
2 tsp salt
1 tsp black pepper
1 tsp all-purpose seasoning
1 tbsp adobo

For Browning:

Vegetables and Additional Flavors:

1 bell pepper chopped
1 carrot chopped
4 scallions chopped
2 tomatoes chopped
6 thyme sprigs
2 potatoes peeled and cut into 2-inch pieces

Instructions

Begin by rinsing and draining the lamb, then generously season it with green seasoning, salt, black pepper, adobo, and all-purpose seasoning.
Heat olive oil in a heavy-bottomed pot over medium-high heat. Add brown sugar, letting it bubble, froth, expand, and darken.
Stir in butter and add the seasoned lamb, ensuring each piece is coated with the browning, approximately 3 minutes.
For a quicker option, transfer the meat to the pot of an instant pot and cook for 20 minutes. Afterward, add the remaining ingredients and cook for an additional 6 minutes. Stir well at the end or transfer back to the stove for a finishing touch to thicken the gravy.
If you prefer stove cooking, cover the pot after coating the meat and allow the lamb to release its juices for about 20 minutes. Check and stir occasionally. Once the liquid has evaporated and the meat is 80% done (not tough), add the chopped veggies, potatoes, and enough liquid to cover. Cook for an additional 30 minutes or until the meat is tender, and the potatoes are fully cooked.
Taste and adjust the seasoning with more salt and pepper if required.