Lamb and Kumara Coconut Jerk Casserole

Name: Lamb and Kumara Coconut Jerk Casserole
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Caribbean, Slow-Cooked
Ingredients: 2 Tbsp Cooking oil; 6 Lamb Chops; 2 Tbsp corn flour; 2 onions, sliced; 3 Tbsp Jammin’ Jerk Rub (You can add more at the end if you want it hotter, this version is family-friendly); 1 can coconut cream; 0 Pimped Pepper, to taste; 1 medium-large Kumara, cut into large chunks; 120 g baby spinach

[[ recipeID=recipe-2m8i1qdn5, title=Lamb and Kumara Coconut Jerk Casserole ]]

Back to Recipes

Recently Posted Recipies View all

Nov 03, 2025

Asparagus & Prawn Pasta

Oct 21, 2025

Jammin’ Jerk Chicken Burgers with Pineapple Salsa + Lime Mayo

Oct 07, 2025

Pulled Chicken Bowls with Salsa, Avocado Crema & Mexican Rice

The Best slow-cooked Lamb and Kumara Casserole

Lamb and Kumara Coconut Jerk Casserole

This slow-cooked lamb and kumara jerk casserole is rich, tender, and packed with deep, warming flavours. The lamb chops are browned, then slow-braised in a spiced coconut sauce infused with Jammin’ Jerk Rub and Pimped Pepper. Kumara adds a natural sweetness that balances the heat, while baby spinach brings freshness at the end. Serve with rice and garlic-seasoned greens for a hearty, flavour-packed meal.

Servings:

Keywords: Lamb Casserole, Slow Cooked Lamb, Jerk Casserole, Jerk Seasoning, Jammin’ Jerk Rub, Pimped Pepper, Kumara Recipe, Caribbean-Inspired, Comfort Food

Prep Time: 15 mins
Cook Time: 2 hours 30 mins
Total Time: 2 hours 45 mins

Ingredients

Instructions

Ingredients

2 Tbsp Cooking oil
6 Lamb Chops
2 Tbsp corn flour
2 onions, sliced
3 Tbsp Jammin’ Jerk Rub (You can add more at the end if you want it hotter, this version is family-friendly)
1 can coconut cream
Pimped Pepper, to taste
1 medium-large Kumara, cut into large chunks
120 g baby spinach

Instructions

Preheat oven to 150 degrees.
Dust the chops with the flour, then put the oil in a frying pan over high heat and brown the chops on both sides.
Remove chops and set aside, turn the heat down to low-med heat, while you fry the onions until soft, then add the Jerk Rub, stir well, add the coconut cream, 1/4 cup of water, and season with the Pimped Pepper, mix it till well combined.
Pour everything into an oven-proof dish, add the Kumara pieces, place the chops on top, and cover with a lid or tin foil.
Place in the oven and cook for 2.5 hours, until lamb and kumara are tender.
Take out of the oven, stir through the spinach, taste, and add more Jammin’ Jerk and or Pimped Pepper if needed.
Serve with rice, and stir-fried green beans (cooked with Smokey Garlic Salt). Sprinkle with chopped coriander or parsley if you prefer.

Notes

For extra heat, stir in fresh chili or a dash of hot sauce before serving.