Lamb and Kumara Coconut Jerk 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
- 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.
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