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Slow Cooked Lamb with Creamy Polenta

Published -Oct 6, 2017 Update -Jun 5, 2020 Veena AzmanovWords - 2631 words. About 14 minutes to read this article. This post may contain affiliate links to Amazon and other sides. This blog generates income via ads.

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Stovetop Slow Cooked Lamb with Creamy Polenta

This slow-cooked lamb shoulder is made on the stovetop, not a slow-cooker. Meat cooked to fork-tender in a tomato and caramelized onion-based gravy with a few aromatic spices like cumin, paprika, and cinnamon. Today, I served it over a bed of creamy Parmesan polenta, and yet, mashed potato or greens would also be perfect.

An image optimized for social media share for this slow cooker lamb with creamy polenta whether you choose to make it in a slow-cooker or stovetop. — Slow-cooked lamb with creamy polenta. Slow-cooker lamb with creamy polenta, Carmalized slow-cooked lamb

If you ask my kids what they want to eat, they will almost always choose a slow-cooked dish. "Mama, make that meat with the couscous", or "mama, make that soft meat with the potato you made last time", or "mama, make that meat with the creamy mashed corn." Well, they are still small, so they have no clue what's the name of the dish they are eating. They expect mama to remember it for them. Those of you who are moms probably recognize this behavior and know precisely how this drill goes.

Do you love lamb? We love beef and lamb very much. Lamb recipes are by far the most favorite in our home. My Rhea gives me heartache. Because though she eats, she eats so little that she is always underweight. The one thing she does love is my beef or lamb recipes. So, recently, we've been having a few more meat recipes cooked at home. She loves burgers, lamb biryani, lamb curry, beef mince, beef goulash.

Table of Contents

About this slow-cooked lamb recipe

Well, meat with creamy mashed corn means this lamb with creamy polenta. Whether you make it in the slow cooker or on the stovetop, this meat cooks fork tender and melts in the mouth. The list of ingredients sounds like a lot, but they are not that difficult to source. If you often cook then you probably already have it in your pantry.

Do you see that rich color? That comes not just from the tomatoes, but with the combination of caramelized onions and tomatoes. It also adds a unique sweetness to the lamb along with the flavor of all the other exotic spices we have to hear. The secret to making this dish even more flavorful. Do you know what happens to onions when you cook them until golden? They become brown, and sweet too. The sweetness enhances the meat, and the brown deepens the color of the red sauce, which creates magic when it comes to flavor.

An absolute comfort food perfect any time of the year. This slow-cooked lamb with creamy polenta has everything you look for in comfort food. Meat cooked to fork-tender in a tomato sauce, caramelized onions and smoked spices. Served over a bed of creamy Parmesan flavored polenta for that ultimate luxury. — Slow-cooked lamb with creamy polenta. Slow-cooker lamb with creamy polenta, Carmalized slow-cooked lamb

What lamb is best for slow-cooked recipes?

Usually, we use cuts that come from muscles that work hard in the animal such as lamb shoulder, leg of lamb, lamb shank. These cuts benefit from the long and slow cooking and also absorb lots of flavor in that time. As you can see most of the lamb recipes, I shared with you are slow-cooked, not necessarily in the slow cooker and I usually use lamb shoulder or leg of lamb even when I cut it to bite-size pieces like this one.

In many places, they say slow-cooked meats are more affordable, but that is not my experience. For us, lamb is expensive, some cuts are cheaper than others, but in general, lamb is a costly meal for us. So, we save it for festive occasions and make only the best recipes with it.

Ingredients and substitutes (Save/Pin)

Lamb - As I said above, I usually prefer to use a shoulder or leg for my slow cooking, but you also get low cuts that are much cheaper. If you ask your butcher to recommend what's the best he has with him for the day, I'm sure he will be happy to suggest.
Polenta - These are very readily available in most supermarkets nowadays. They come in yellow-colored bags and are also called yellow corn meal. Please note that cornflour and cornmeal are not the same. Cornmeal is coarse and thicker than semolina.
Red onions - Are sweeter than the regular brown or white so do look for a milder variety. Plus we cook them down for 10 minutes until almost caramelized. This adds sweetness and intense flavor to this dish.
Dried herbs - I prefer to use the dried herbs in these recipes, so I don't have to fish out too many things later. Since it's cooked long and slow, the dried herbs do get enough time to work their magic. Of course, you are welcome to use fresh anytime.
Canned Tomatoes - Usually, I am a fresh tomato kind of girl. But, in slow-cooked recipes like this one I do prefer the canned tomatoes. They are thicker in consistency and have better color, so the result is a thicker and prettier sauce. Having said that, of course, if you prefer fresh that would work too. A good 2 cups of chopped tomatoes would be a good substitute. The result will differ in texture and taste, but still delicious.

Useful tips and tools

In the interest of good hygiene, it is a good practice to always use separate chopping boards, one for the veggies and a separate one for the meat.
A chef's knife does a great job of cutting meats, while a utility knife works best for the veggies.
And, a heavy-bottom saute-pan or cast-iron skillet to sauté if using any veggies.
Slow cooker or Crock-Pots are readily available these days and also quite affordable. They make meal planning so much easier, avoiding that last-minute stress of "what's for dinner?" If possible, choose one that has the option to sauté, so you can do everything in one pot including browning the meat. My only regret is that I can't brown the meats or saute the onions in the same pot. By the way, the Instant Pot also has a slow cooker option. And I'm pretty excited that I will be able to use it for slow cooking.
And, if you don't have a slow cooker, a good quality Dutch oven does a great job of slow cooking on the stovetop.
If you plan to cook it on the stovetop, but don't have a Dutch oven, use a heavy-bottom skillet that will endure the long slow cooking. You can also use a heat tamer or heat diffuser that you can place under the pan to distribute the heat evenly.
Also, I like to use my wooden spatula to cook, so I do not damage the surface of my pans.
And, if you following a recipe it's best to use measuring cups and spoons for accuracy.
Read - 10 essential pots and pan to help you cook better.

How to make a slow-cooked lamb with creamy polenta (Save/Pin)

I have given you both the stovetop and slow-cooker method, so you use whichever works in your favor. For years, I've made this on the stovetop before I bought my slow cooker. The slow cooker works great when you don't have time and want a secure method.

Sear and saute

Cut lamb into large bite-size pieces. Season with Salt and pepper. Toss with flour and coat well.
Set aside for a few minutes.
Add 2 tbsp olive oil to a saute pan and brown the meat on all sides; 3 to 5 minutes.
Remove meat from pan and keep warm.
Add remaining oil to the pan, saute onions, for two minutes until caramelized - 10 minutes
Next, add the ginger and garlic - saute for a minute more.
Now add all the dry herbs, dry spices, bay leaves, cinnamon, and parsley - stir well.

Slow-cooked lamb on the stovetop

Add the meat back to the pan. Saute for two minutes, so it is all coated with the spics.
Now add the can of crushed tomatoes and tomato paste - stir well.
Let it come to a boil - then add one cup water - stir well and let come to a boil again.
Season with salt and pepper
Now lower the heat to an absolute simmer.
Cook on low heat for 2 hours turning once or twice to ensure it is not sticking to the bottom of the pan.
Keep checking to ensure you have enough water if necessary, add 1/4 to 1/2 cup more.
This has a thick sauce so be cautious with the water.
When the meat is fork-tender, add the lemon juice and stir well.
Check for consistency, if necessary, add more water or cook on high for a few minutes down until the liquid is reduced.

Slow-cooked lamb in a Slow-cooker

Add the seared meat in the bottom of the slow-cooker
Followed by the sauteed onions mixed with the dry herbs added.
Add the crushed tomatoes, tomato paste, lemon juice, and water.
Season with salt and pepper.
Give it all a good stir.
Cover the slow cooker and let cook on low for 6 to 8 hours.
Or cook on high for 4 hours. ( I usually prefer to cook on low for 6 to 8 hours)
The meat should be fork-tender.

Smooth and Creamy (Parmesan) Polenta

Bring the water with salt and pepper to a boil.
Lower the heat to medium, so it's not a rolling boil
Use a wooden spoon, stir the water, creating a gentle swirl.
Keep stirring and adding the polenta in a gentle stream (this will avoid lumps)
Once all the polenta is in - lower the heat to an absolute simmer
Cover and let cook for 45 minutes stirring well every 10 minutes.
When cooked it will be thick and creamy
Add the butter and Parmesan - stir it in well.
Cover and let sit for 10 minutes before you serve.
Polenta thickens further after cooking so don't worry if it appears looser then as shown in the images below.

8 Tips for slow cooking meats

Use the right pan - slow cooking works best with cast iron, Dutch-oven kinda thick pans as these distribute heat evenly. Avoid using thin metal pans as these can cause the food to stick to the bottom.
When slow cooking in the oven it's best to brown the meat on the stovetop first because slow cooking does a great job of cooking meat to fork-tender but without any added caramelization.
If you adding vegetables add them to the last hour of slow cooking so the vegetables won't go mush with the long cooking.
Always use the right meat for the right recipe. Pork shoulder, beef brisket, chicken thighs, lamb shanks, short ribs these do well with slow cooking. Meats like chicken breast are best made on the stovetop for quick meals.
While you can slow cook on the stovetop or oven, using a slow-cooker makes for stress-free cooking as you can leave the slow-cooker on unattended.
Never use too much water when slow cooking as the meat will release its own juices. Having said that keep a close eye for excess liquid evaporation.
Thicken sauces and gravies at the end of cooking time so the meat has enough liquid to cook in.
Similarly, add greens at the end of cooking or they will wilt with slow cooking. Alternatively, add them, in the beginning, to slow cook for long and then take them out at the end.

Frequently asked questions

How long will this slow-cooked lamb keep?

If stored properly this slow-cooked lamb will last in the fridge for 3 to 4 in the refrigerator.

What cut of lamb is best for slow cooking?

Lamb shoulder, leg of lamb are best for slow cooking. They take a while to become tender but the can endure slow cooking, stewing, roasting and absorb flavors very well.

Can I use chicken instead of lamb for this slow-cooked lamb recipe?

You can use chicken thighs instead of lamb but the cooking time will be much shorter as the chicken cooks faster. It will take about 2 to 3 hours on the stovetop while in the slow cooker you can cook it on high for 3 to 4 hours.

What else can I serve instead of polenta with this slow-cooked lamb recipe?

If you don't' fancy polenta, you can try a side of potatoes like mashed potatoes, lemon rosemary roast potatoes, lemon dill potatoes, potato wedges. Rice pilafs and pilaus are perfect with slow-cooked meats such as quick vegetable pilaf or fragrant rice with fruit and nuts. If you looking for a low carb alternative try cauliflower rice.

What can I serve as a side dish with this slow-cooked lamb?

Almost any vegetable works great on the side. Try
quick garlic sesame asparagus or garlic Parmesan asparagus, Swiss chard patties, sesame green beans, oven-baked butternut squash, oven-baked carrot sticks

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