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Caribbean Jerk Lamb Stew with Plantains and Coconut Milk
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Course Main Course
Cuisine Caribbean
Servings 4 people

Equipment

  • Dutch Oven
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds lamb shoulder, cut into 1-inch cubes
  • 2 tablespoons jerk seasoning blend
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 2 ripe plantains, peeled and sliced into 1/2-inch rounds
  • 1 (14-ounce) can full-fat coconut milk
  • 1 cup beef broth
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon ground allspice
  • Salt and black pepper to taste
  • Chopped scallions and lime wedges for serving

Instructions
 

  • Toss the lamb cubes with the jerk seasoning until evenly coated and set aside for 10 minutes.
  • Heat the oil in a Dutch oven over medium-high heat. Add the lamb and brown on all sides, about 6 to 8 minutes total. Remove the lamb to a plate.
  • Lower the heat to medium and add the onion, garlic, and bell pepper to the pot. Cook for 4 minutes until the onion softens.
  • Return the lamb to the pot along with the plantain slices, coconut milk, beef broth, thyme, and allspice. Stir to combine.
  • Bring the mixture to a gentle simmer, then cover and cook for 1 hour and 15 minutes, stirring once or twice, until the lamb is tender.
  • Taste and adjust with salt and black pepper if needed. Serve hot with chopped scallions and lime wedges on the side.

Notes

Choose plantains with plenty of black spots on the skin for the best sweetness. The stew thickens as it sits, so add a splash of broth when reheating leftovers. It tastes even better the next day once the flavors have settled.
Course: Main Course
Cuisine: Caribbean
Equipment: Dutch Oven, Knife, Cutting Board