Caribbean Spiced Lamb Stew

I was debating what to make for a large meal to last the whole week as I perused our ridiculously stocked pantry last Saturday. The shelves and cupboards were loaded with spices of every color, from red and yellow to green. After rummaging through my spice rack like a hipster at Trader Joe’s rummaging through the half-priced cans of organic San Marzano tomatoes, I came up with this lamb stew.

Which leads to what conclusion? Spicy and flavorful, this Caribbean stew is also surprisingly simple to make. The effects of the active time are mild. Simply marinade the meat, then place the entire pot in the oven and leave it alone for a few hours. And then, ta-da! Tender and flavorful lamb stew, perfect for lazy weeknights and other suppers at home.

Although it lacks the flash of some others, this one can still hold its own. It’s a warm and satisfying one-dish supper, perfect for the fall and winter months.


  • 1.8kg of goat or lamb shank (chop into 2-3 inch chunks)
  • 6 ounces of tomato paste
  • 5 medium carrots (chop into chunks)
  • 5 cloves of minced garlic
  • 3 medium potatoes (chop into chunks)
  • 2 thinly sliced onions
  • 3 cups of beef stock
  • 2 cups of chicken stock
  • 3 tablespoons of oil
  • 2 tablespoons of curry powder
  • 1 tablespoon of cinnamon
  • 1 tablespoon of chili powder
  • 2 teaspoons of salt
  • 1 ½ teaspoons of ground allspice
  • 1 ½ teaspoons of ground cumin
  • 1 ½ teaspoons of ground ginger
  • 1 ½ teaspoons of ground coriander
  • steamed rice
  • chopped cilantro


  1. Place the meat in a large basin and stir with the salt and other seasonings. Put in the fridge overnight, uncovered.
  2. Once the meat has had time to marinade, set the oven temperature to 325 degrees F. Sear the meat in batches until browned in hot oil in a large Dutch oven.
  3. Take the meat out of the stew and put it onto a platter. To soften the onions, throw in some garlic and tomato paste and throw everything in a pan together.
  4. Pour beef and chicken stock over the meat. Do not boil, but simmer. Put it in the oven covered for 2 hours.
  5. Mix in the carrots and potatoes once the casserole has been removed from the oven. Cook for another 45 minutes uncovered, or until the potatoes and carrots are soft.
  6. Toss with cilantro and serve over steaming rice.

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