Slow Cooker Creamy Caribbean Sugar-Free Honey-Glazed Lamb Stew
This tender, aromatic lamb stew is slow-cooked in a rich, creamy Caribbean-inspired sauce with a sugar-free honey glaze, offering a delightful balance of savory and sweet flavors. Perfect for a comforting family meal, it's gluten-free and keto-friendly.
Ingredients
Ingredients
- 2 lb lamb shoulder cut into 1.5-inch cubes, trimmed of excess fat
- 1 cup full-fat coconut milk unsweetened
- 2 tbsp sugar-free honey substitute like monk fruit or allulose-based honey
- 1 cup chicken broth low-sodium
- 2 tbsp apple cider vinegar
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tsp ground allspice
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp fresh lime juice for finishing
- 0.25 cup fresh cilantro chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The stew thickens when chilled; reheat gently on the stovetop or in the microwave, adding a splash of broth or coconut milk to restore consistency.
Make-Ahead Tips: You can prepare all ingredients the night before and store them in the refrigerator. In the morning, add everything to the slow cooker and start cooking. The seared lamb can also be frozen for up to 3 months for future use.
Substitutions: For a dairy-free version, ensure the coconut milk is unsweetened. You can replace lamb with beef chuck for a similar result. If you prefer a spicier stew, add 1/2 teaspoon of cayenne pepper with the other spices.
Serving Suggestions: This stew pairs beautifully with a side of steamed broccoli, cauliflower rice, or a simple green salad with a lime vinaigrette. For an extra Caribbean touch, serve with a side of sliced avocado.