How to Stew Lamb Chops the Caribbean way
Brown Stew is not just for Chicken and Fish. This Brown stew Lamb uses popular Caribbean flavors with the addition of a few Indian spices that heighten the flavors of the lamb. This is the perfect dish for the fall and winter months.
I love the Fall. It reminds me of family, roasts, soups and stews and of course, Lamb.
Similar to my Succulent Stewed Oxtail post, the Island method of stewing always involves a cast iron pan or dutch pot and slow cooking until the meat is tender.
Ingredients
Classic Caribbean flavors are used to flavor this dish with the following seasonings and herbs:
- Browning (or brown sugar)
- spring onion
- bell peppers
- scotch bonnet
- fresh thyme and parsley
- chopped tomatoes
- onions
- garlic
- ginger
These ingredients are the base of this delicious stew sauce and already in the kitchen or easily accessible at a local grocer.
These lamb chops were really easy to cook because they are small and not very thick. They were coated in the ingredients above and left to marinate for over an hour or so. The chops were then seared and eventually rested into a simmering tomato onion based sauce.
Tips and Tricks
Here are a few things to think about when making Stewed lamb:
- Low and slow – for tender chops cook on a low to medium low heat for at least 35 min to allow the chops to get tender. The thicker the chop the longer it takes to cook
- Sear the meat – searing allows the meat to lock in its juices and gives it a beautiful color.
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
I’d Love to hear from you!
Recommendations
Here are a few other recipes to try:
- Coffee Rubbed Tomahawk Pork Chops
- The Most Amazing Seasoned Yellow Rice
- Quick Brown Stew Turkey Steaks
AuthorsefordCategorydinner ideas, LambDifficultyBeginnerThis Brown stew Lamb uses popular Caribbean flavors with the addition of a few Indian spices that heighten the flavors of the lamb.
To Start, Wash lamb in vinegar water, pat dry then coat with seasonings, browning and all vegetables apart from the tomatoes. Let the lamb marinate for at least 30 minutes to an hr.
Second, Heat the pan on high adding a splash of oil. Sear the lamb chops until brown on both sides. Remove from the pan and put to the side. To the same pan, add in the onion, peppers and thyme cooking until onions are translucent and peppers softened, then add the chopped tomatoes.
Lastly, add in 2 TB of ketchup and 1/2 - 1 C of water and cook for around 15minutes or until sauce thickens. Place the lamb into the sauce and allow them to simmer for another 15min or until flavors combine and meat is tender.
Ingredients
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Where to add the chopped tomatoes was never mentioned, but great recipe nevertheless 🙂
Hiya! Add them in after the onions and peppers have cooked. Thanks for supporting!
Would you add cooking times for each stage? For example, how long to sear the lamb, how long to cook the vegetables, how long to cook the sauce, and how long to cook after re-adding the lamb.
Hiya! Thanks for your comment. I didn’t add times due to differences in people’s equipment and size of meat, however I sear my chops until they have browned which can be anywhere from 4-6min on each side. I’ve updated the directions to reflect a little more detail as much as I can. I hope it helps x