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