Recipes & Tips

Slow Cooker Spiced Coconut Lamb and Sweet Potato Stew Recipe

  • Servings: 4-6
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 30 minutes – 8 hours 30 minutes

This delicious slow-cooked stew featuring New Zealand grass-fed lamb shoulder is infused with global flavors from ingredients like ras el hanout and sambal oelek. Prep the stew in the morning and let it slow-cook throughout the day so you can sit down to a comforting dish with minimal work at the end of the day!

Tip: Prepare the pickled red onions at least one day before cooking the stew.


For the Stew:

  • 2 lb. New Zealand grass-fed boneless lamb shoulder, cut into 1-inch cubes (Tip: Look for the Taste Pure Nature logo)
  • 1 tablespoon canola or vegetable oil
  • Kosher salt
  • Freshly ground black pepper
  • 4 teaspoons ras el hanout, divided
  • 30 oz coconut cream
  • 1/2 cup fish sauce
  • 2 teaspoons garlic, minced
  • 2 teaspoons ginger, minced
  • 2 teaspoons of sambal oelek (or similar Asian chili sauce)
  • 2 lb. sweet potatoes, peeled and cut into half-inch cubes
  • Extra-virgin olive oil

For the Pickled Red Onions:

  • 1 cup red onion, thinly sliced
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon black peppercorns
  • 1 cup red wine vinegar
  • 1/2 cup sugar
  • 1 tablespoon salt
  • 1/4 cup water

To serve:

  • Cabbage, thinly sliced
  • Cilantro, torn


For the Pickled Red Onion:

  • 1. Place the sliced onion in a heat-proof storage container.
  • 2. In the bottom of a saucepan, toast the coriander and black peppercorns over medium heat for 4-5 minutes, or until fragrant. Add the vinegar, sugar, salt and water. Whisk to combine and bring to a boil before removing from the heat. Strain the liquid over the onions, submerging them completely, pushing down with a spatula or wooden spoon, if necessary.
  • 3. Cool uncovered at room temperature, then cover tightly and store in the refrigerator for up to 2 weeks.

For the Stew:

  • 4. In a large saute pan, heat 1 tablespoon of cooking oil over high heat.
  • 5. Season the lamb on all sides with 1 teaspoon of ras el hanout, salt and pepper.
  • 6. Once the oil is hot (but not smoking), add in the seasoned lamb. Work in batches, if necessary, to avoid overcrowding the pan. Cook the lamb for 5 minutes or until it’s a deep golden brown on all sides. Transfer the browned lamb and any excess oil to a 6-quart slow cooker.
  • 7. Add the coconut cream, fish sauce, 2 teaspoons of ras el hanout, garlic, ginger and sambal oelek to the slow cooker. Stir to combine. Cook the lamb until tender (7-8 hours on low, 4-5 hours on high).
  • 8. Meanwhile, with about 45 minutes left in the cooking time, preheat the oven to 425° F.
  • 9. Toss the sweet potatoes with a drizzle of olive oil, the remaining ras el hanout and 1/2 teaspoon of kosher salt. Spread the sweet potatoes in a single layer on a parchment-lined baking sheet and roast 20 minutes or until they are tender and beginning to brown, tossing halfway through.
  • 10. Remove the lid from the slow cooker and stir in the roasted sweet potatoes. Continue cooking over low heat about 5 minutes or until warmed through.

To serve:

  • 11. Ladle the stew into bowls and top with cabbage, pickled red onions and fresh cilantro
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