This slow-cooked lamb is cooked to fork-tender in a tomato and caramelized onion-based gravy with spices like cumin, paprika, and cinnamon. Today, I served it over a bed of creamy Parmesan polenta, and yet, mashed potato, steamed rice would also be perfect.
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 Content
About this lamb
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.
What lamb is best for slow-cooking?
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.
Ingredients and substitutes
- 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 - 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.
Step by step instructions (pin)
I have given you both the stovetop and slow cooker or crockpot 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
- Using a sturdy cutting board and chefs knife cut lamb into bitesize pieces not too small.
- Season with Salt and pepper. Coat well in flour and dust off excess. Set aside
- Add 2 tbsp olive oil to a cast-iron skillet or heavy-bottom saute pan and brown the meat on all sides; 3 to 5 minutes. Do not crowd the pan. If necessary do this is batches. Remove and keep warm
- To the same pan, add remaining oil and saute the onions, for two minutes until caramelized - 10 minutes - Keep the hear on medium-low to prevent the onions from burning.
- Next, add the ginger and garlic - saute for a minute more.
- Then, add all the dry herbs, dry spices, bay leaves, cinnamon, and parsley - stir well.
Stovetop
- Return the meat back to the pan. Saute for two minutes so the meat is all coated with the spics.
- Add the can of crushed tomatoes and tomato paste. Season with salt and pepper
- Let it come to a boil - add water and lemon juice - stir well and let come to a boil again.
- Lower the heat to an absolute simmer.
- Cover and cook on low heat for 2 hours stirring occasionally to prevent sticking at the bottom.
- Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.
Tip - This has a thick sauce so don't add too much water either. - When done the meat should be fork tender about 2 to 2 ½ hours.
- Remove from heat.
Slow-cooker / Crockpot
- Add the seared meat in the bottom of the slow-cooker or crockpot
- Top with the sauteed onions and herb mixture
- Add the crushed tomatoes, tomato paste, lemon juice, and water.
- Season with salt and pepper. Give it all a good stir to ensure everything is well combined.
- Cover the slow cooker or crockpot and let cook on low for 6 hours or on high for 4 hours.
- When done the meat should be fork-tender with gravy.
- Tip - if you don't want too much gravy - you can remove the meat aside, pour the gravy in a saucepan and cook until it is reduced to half. Then return the meat back to the pan.
Creamy polenta
- In a deep saute pan 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 than as shown in the images below.
Frequently asked questions
If stored properly this slow-cooked lamb will last in the fridge for 3 to 4 in the refrigerator.
Perhaps not to this recipe but I do have a wonderful braised lamb in red wine that you may like to try
You can certainly use chicken or beef. See my slow-cooked beef 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.
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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You may also like
- Slow-cooked Indian Lamb Masala
- Braised lamb in red wine
- Slow-cooked lamb curry recipe - authentic spices
- Slow cooker lamb
Recipe
Slow Cooked Lamb with Creamy Polenta
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Ingredients
For the lamb
- 2 lbs (1 kg) Lamb leg or shoulder meat
- 2 tbsp All purpose flour
- 3 tbsp Olive oil
- 1 Onion Spanish, (2 med or 2 cups chopped finely)
- 3 cloves Garlic minced
- ½ inch Ginger grated
- 2 leaves Bay leaves
- ½ tsp Dried rosemary
- ½ tsp Dried thyme
- 1 Cinnamon stick 1 large or 2 small
- ½ tsp Cinnamon powder
- ¼ tsp Cumin powder
- ½ tsp Sweet or hot paprika
- 2 tbsp Lemon Juice
- 1 can Crushed tomatoes
- 1 tbsp Tomato paste
- 1 cup (250 ml) Water
- ¼ cup Parsley
For the Polenta
- 1 cup (160 g) Polenta / yellow cornmeal
- ½ tsp Salt
- ¼ tsp White pepper powder
- 2 cups (500 ml) Water
- 2 tbsp Butter
- 2 tbsp Parmesan more for garnish
Instructions
Sear and saute
- Using a sturdy cutting board and chefs knife cut lamb into bitesize pieces not too small.
- Season with Salt and pepper. Coat well in flour and dust off excess. Set aside
- Add 2 tbsp olive oil to a cast-iron skillet or heavy-bottom saute pan and brown the meat on all sides; 3 to 5 minutes. Do not crowd the pan. If necessary do this is batches. Remove and keep warm
- To the same pan, add remaining oil and saute the onions, for two minutes until caramelized - 10 minutes - Keep the hear on medium-low to prevent the onions from burning.
- Next, add the ginger and garlic - saute for a minute more.
- Then, add all the dry herbs, dry spices, bay leaves, cinnamon, and parsley - stir well.
Stovetop
- Return the meat back to the pan. Saute for two minutes so the meat is all coated with the spics.
- Add the can of crushed tomatoes and tomato paste. Season with salt and pepper
- Let it come to a boil - add water and lemon juice - stir well and let come to a boil again.
- Lower the heat to an absolute simmer.
- Cover and cook on low heat for 2 hours stirring occasionally to prevent sticking at the bottom.
- Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more. Tip - This has a thick sauce so don't add too much water either.
- When done the meat should be fork tender about 2 to 2 ½ hours.
- Remove from heat.
Slow-cooker / Crockpot
- Add the seared meat in the bottom of the slow-cooker or crockpot
- Top with the sauteed onions and herb mixture
- Add the crushed tomatoes, tomato paste, lemon juice, and water.
- Season with salt and pepper. Give it all a good stir to ensure everything is well combined.
- Cover the slow cooker or crockpot and let cook on low for 6 hours or on high for 4 hours.
- When done the meat should be fork-tender with gravy.
- Tip - if you don't want too much gravy - you can remove the meat aside, pour the gravy in a saucepan and cook until it is reduced to half. Then return the meat back to the pan.
Creamy Polenta
- In a deep saute pan 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 than as shown in the images below.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Marisa F. Stewart
You can't beat slow-cooked lamb! So full of flavor and tender. Our whole family enjoys it any way they can get it. And serving it over polenta a la Italian style has my mouth watering. I'll be making this recipe VERY soon.
Veena Azmanov
Absolutely, Marisa. This is one of our favorites. Let me know how it was if you try it. Thanks
Denise
This looks so delicious and comforting. Its a perfect meal for the cool weather on its way here.
Veena Azmanov
Absolutely, Denise. We love slow-cooked meals any time of the year.
Caroline
I'm a little bothered that there are so many reviews from people who obviously haven't tried the recipe before... There are some aspects of this recipe that I'm not sure about (like cooking polenta for 45 minutes... Maybe it's a different kind of polenta, but I know mine would be burnt on the bottom and a dried out mass if it were cooked that long. It usually takes 10-15 minutes and constant stirring or whisking to make creamy polenta and 15-20 for thick polenta). I'd really much rather see reviews from those who tried the recipe and loved it, than from people who just saw the pictures and recipe and think it would taste good.
Caroline
Every single one of the 5 star reviews are from people who want to try it, not from those who have tried it. I would like to give it a shot and really review the recipe, but honestly it worries me that no one besides the author seems to have even tried the recipe.
Veena Azmanov
Not everyone comes back to write a comment Coroline. If you try the recipe I hope you will come and let us know. Thanks
Veena Azmanov
Hey Caroline. Instant polenta takes 15 minutes, classic cornmeal takes about 45 minutes.
Jolina
This is comfort food at its best! We love slow cooked dishes too. We have an old-fashioned slow cooker though we are really thinking about upgrading to an instant pot. That polenta looks soooo creamy too! Can't wait to try it.
Veena Azmanov
Absolutely, Jolina. Me too I have a really old slow cooker which I love very much and I have my Instant pot which has a slow cooker function too.
Gloria
This sounds perfect for comfort food season. I have never paired lamb and polenta. I like both, so I know I would enjoy this delicious recipe.
Veena Azmanov
Thanks, Gloria. We love lamb over polenta. You must try
Caroline
Now that I have tried the recipe (twice--once with lamb and once with beef) I can give a real review! It is delicious. I did not make the polenta according to this recipe but just followed my own (1/2 cup polenta cooked in 1 cup water and 1 cup cream, salt to taste), and I used cilantro because I don't like parsley (added on top as garnish). Both time I made it I added a little cayenne pepper, and when I made it with beef I added a finely diced hot pepper to the garlic and ginger mixture and also made a little hot sauce with finely diced hot pepper, lemon, oil, garlic powder, onion powder, cayenne, cilantro, and salt which was really nice added to the meat. Initially I wasn't sure about the cinnamon, but it was absolutely delicious, adding a subtle sweet spiciness to the dish. It really has a lot of depth, and cooking for a long time ensures the flavours are well blended and the meat is completely soft and flavourful. I also used red onion instead of Spanish (it's what I had...) and it was so good, carmalized really nicely, and I deglazed the pan several times with white wine vinegar which also adds nice flavour as well. All in all, an amazing and adaptable recipe, you can make what you want out of it and suit your taste! Really a top recipe, I can't recommend it highly enough!
Veena Azmanov
Thank you Caroline for coming back to write this feedback. I am so happy that you enjoyed this recipe. Yes, it is a very versatile recipe and a family favorite too.
Gabi
AMAZING!! Just so well balanced in flavor and texture. I'm convinced that the addition of caramelized onions is a secret for success. Will definitely make it as soon as my dad comes to visit us!
Veena Azmanov
Thank you, Gabi. yes the caramalized onions are wonderful in this recipe.
Jacqueline Debono
Polenta is practically a staple here in Northern Italy and often served with slow cooked game meat! I've never had it with lamb but I love lamb and can imagine how delicious this dish tastes!
Veena Azmanov
Thanks, Jacqueline. Yes, polenta is perfect for meat.
Danielle Wolter
Veena - this looks SO GOOD! I also love slowed cooked meat, and am a true sucker for polenta. I am loving the flavors you use to make such a flavorful dish!
Veena Azmanov
Me too, Danielle. Love slow cooked meats
Andrea
What a lovely comforting meal! I absolutely adore creamy polenta, but haven't tried it lamb yet, thanks for the idea!
Veena Azmanov
Thanks, Andrea. Me too, love creamy polenta
Danielle
My husband loves lamb and polenta, so this would be perfect for him. It looks so comforting.
Veena Azmanov
Thanks, Danielle. I hope you make this for him.
Sanmiguel
I love this recipe. It's so creamy and delicious. I have recently been using my slow cooker so this recipes was so easy to make and everyone thought I worked hours over it. But the slow cooker did all the work. The meat was fork tender. Thank you for sharing your recipes.
Veena Azmanov
Thank you Sanmiguel. So happy to hear you enjoyed this recipe. I love getting such feedback. Thank you for taking the time to come back and write this comment. Appreciate it very much.
Brandi
I love polenta. This recipe looks so amazing and delish!
Veena Azmanov
Thank you Brandi. I do love polenta too.