Creamy Stovetop Caribbean Spiced Lamb Stew with Sweet Potato Mash
This rich and aromatic stew features tender lamb simmered in a creamy, spiced coconut broth, served over a fluffy sweet potato mash. The Caribbean-inspired flavors of allspice, thyme, and ginger make it a uniquely comforting and special dish.
Ingredients
Ingredients
- 1.5 lb lamb shoulder cut into 1.5-inch cubes
- 1 tbsp olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tsp ground allspice
- 1 tsp dried thyme
- 1 tsp ground cinnamon
- 1 cup coconut milk full-fat, canned
- 2 cups chicken broth
- 2 lb sweet potatoes peeled and cubed
- 2 tbsp butter
- 1/4 cup heavy cream
- 1 tsp salt divided, or to taste
- 1/2 tsp black pepper divided, or to taste
- 1 tbsp fresh cilantro chopped, for garnish
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days. The stew thickens when chilled; reheat gently on the stovetop with a splash of broth or water. Make-Ahead: The stew can be made 1-2 days in advance; flavors will deepen. Prepare the sweet potato mash fresh for best texture. Substitutions: Use beef chuck instead of lamb for a variation. For a dairy-free version, omit the butter and heavy cream, using extra coconut milk for the mash. Serving Suggestions: Serve over traditional rice or quinoa instead of sweet potato mash for a different base. A side of steamed green beans or a simple salad pairs well.