Slow Cooked Lamb with Creamy Polenta

I buy lamb from the butcher and I choose lamb that has been raised with regenerative agriculture and humane practices. Hope you enjoy this winter comfort food, as much as I do. 

Prep Time: 10 mins

Cook Time: 3 hrs 30 mins 


  • 1 – 2 Lb lamb cubes/ stewing lamb 
  • 2 tbsp All Purpose Flour 
  • 3 tbsp Olive oil 
  • 1 red onion chopped fine 
  • 3 cloves garlic (minced)
  • Sprig fresh ginger (grated)
  • 2 bay leaves
  • 1 tsp fresh rosemary or ½ tsp dried 
  • 1 tsp fresh thyme or ½ tsp dried 
  • 1 cinnamon stick (1 large / 2 small)
  • ½ tsp ground cinnamon
  • ¼ tsp cumin powder
  • ½ tsp paprika
  • 1 tbsp lemon juice
  • 1 can crushed tomatoes
  • 1 tbsp tomato paste
  • 1 cup water
  • Fresh parsley 
  • Polenta 


Season lamb with salt and pepper. Toss in flour, coating well.

Set aside for a few minutes

Add 2 tbs olive oil to pan on high, heat and brown meat. 3 – 5 minutes 

Remove from the pan and keep warm. Reduce heat.

Add remaining oil to pan, saute onion for 2- 5 minutes until caramelized.

Add ginger and garlic and saute for a minute more

Add all the herbs and spices, bay leave, cinnamon and a little fresh parsley 

Add meat back to the pan and saute for 2 minutes so that the meat is coated with spices. 

Transfer to a crock pot. Add can of tomatoes and tomato paste and water

Stir well. Season with salt and pepper. Cook on high for 3 hours

Start polenta 30 mins before you want to serve. Cook polenta according to instructions

Serve once polenta is cooked. Use the remaining parsley to garnish the dish.

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