Ingredients:

  • 2 lbs lamb shoulder, cut into 1.5-inch cubes
  • 2 tbsp green seasoning (scallions, garlic, ginger, thyme blend)
  • 1 tbsp low sodium soy sauce
  • 1 tsp pimento berries (allspice), crushed
  • 1 tbsp Worcestershire sauce
  • 1 tbsp avocado oil
  • 1.5 tbsp coconut sugar
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 2 large Yukon Gold potatoes, cubed
  • 1 whole Scotch Bonnet pepper
  • 3 sprigs fresh thyme
  • 2 cups low sodium beef bone broth

Instructions:

  1. In a large glass bowl, combine the cubed lamb shoulder with green seasoning, soy sauce, crushed allspice, and Worcestershire sauce. Massage the marinade into the meat and let sit for at least 30 minutes.
  2. Heat avocado oil in a heavy-bottomed Dutch oven over medium-high heat. Add coconut sugar to the center of the pot and allow it to melt and bubble until it turns a dark, frothy mahogany color.
  3. Carefully add the marinated lamb to the caramelized sugar. Stir constantly for 5-8 minutes to coat the meat evenly and develop the 'brown stew' color through the Maillard reaction.
  4. Stir in the chopped onions, minced garlic, carrots, and potatoes. Cook for 3-5 minutes until the onions begin to soften.
  5. Pour in the bone broth and add the whole Scotch Bonnet pepper and thyme sprigs. Ensure the pepper remains whole to provide aroma without excessive heat.
  6. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour and 15 minutes (or until lamb is fork-tender). Alternatively, cook in a pressure cooker for 45 minutes.
  7. Remove the Scotch Bonnet pepper and thyme stems before serving. Skim any excess fat from the surface of the sauce.