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Caribbean Jerk Lamb Stew with Plantains and Black Beans
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Course Main Course
Cuisine Caribbean
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds lamb stew meat, cubed
  • 2 tablespoons jerk seasoning
  • 2 ripe plantains, peeled and cut into chunks
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 2 cups beef broth
  • 1 (14 oz) can diced tomatoes
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions
 

  • Add the cubed lamb to the slow cooker and sprinkle the jerk seasoning over it. Toss the meat to coat it evenly.
  • Add the onion, garlic, red bell pepper, black beans, plantain chunks, diced tomatoes, beef broth, and thyme to the slow cooker.
  • Season with salt and black pepper, then stir everything to combine.
  • Cover and cook on low for 8 hours or on high for 4 to 5 hours until the lamb is very tender.
  • Stir the stew once more before serving. Top each bowl with chopped cilantro and serve lime wedges on the side.

Notes

Use firm but ripe plantains so they keep some shape during the long cook. If you prefer a thicker stew, mash a few of the plantains and beans against the side of the pot before serving. Leftovers reheat well and the flavors deepen overnight in the fridge.
Course: Main Course
Cuisine: Caribbean
Equipment: Slow Cooker, Cutting Board, Knife