Go Back
Caribbean Jerk Lamb Stew with Plantains and Coconut Rice
Print Recipe Pin Recipe
Course Main Course
Cuisine Caribbean
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Saucepan

Ingredients
  

  • 1.5 pounds lamb shoulder, cut into 1-inch chunks
  • 3 tablespoons jerk seasoning
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 2 green plantains, peeled and sliced into 1-inch pieces
  • 2 cups beef broth
  • 1 can (13.5 oz) coconut milk, divided
  • 1.5 cups long-grain white rice
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • Chopped scallions for serving

Instructions
 

  • Toss the lamb shoulder chunks with the jerk seasoning and salt until evenly coated.
  • Heat the vegetable oil in a large skillet over medium-high heat. Brown the lamb in batches for 3 to 4 minutes per side, then transfer to the slow cooker.
  • Add the diced onion, minced garlic, chopped red bell pepper, and beef broth to the slow cooker. Stir to combine.
  • Cover and cook on low for 7 hours.
  • Stir in the sliced plantains and cook for 1 more hour on low.
  • While the stew finishes, pour 1 cup of the coconut milk into a saucepan with 1.5 cups water and bring to a boil. Add the rice, reduce heat to low, cover, and simmer for 18 minutes until tender. Fluff with a fork.
  • Stir the remaining coconut milk into the finished stew. Serve the stew over the coconut rice and top with chopped scallions.

Notes

Fry the plantains quickly in a skillet after slicing if you want extra caramelized edges before adding them to the slow cooker. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the sauce. Use full-fat coconut milk for the rice to keep the grains creamy rather than dry.
Course: Main Course
Cuisine: Caribbean
Equipment: Slow Cooker, Large Skillet, Saucepan