Slow Cooked Lamb with Creamy Polenta

If you love lamb recipes then you will love this slow-cooked lamb with creamy polenta. It has everything you can ask in a slow-cooked recipe. Meat cooked to fork tender in a tomato and caramelized onion based sauce. A few aromatic spices like cumin, paprika, and cinnamon served over a bed of creamy Parmesan polenta for that ultimate luxury.

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 mom probably recognize this behavior and know exactly how this drill goes. 

Do you love lamb? We love beef and lamb very much. Lamb recipes are by far the most favorited in our home. My Rhea gives me a 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. 

About this 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.

You see that rich color? That comes not just from the tomatoes but with the combination of caramelized onions and tomatoes which 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. You know what happens to onions when you cook them until golden? They become brown, sweet too. The sweetness enhances the meat and the brown deepens the color of the red sauce which create magic when it comes to flavor. 

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 bit 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 an expensive meal for us. So, we save it for festive occasions and make only the best recipes with it. 

What to serve with slow-cooked lamb? 

Today, I made a nice creamy Parmesan polenta but this one goes well with so many other options. From simple mashed potatoes to couscous as well as a fragrant steamed or vegetable rice. If you are looking for a low carb alternative try my turmeric cauliflower rice.   

Some great vegetables to serve besides this would be some sesame green beans, asparagus, lemon rosemary potatoes or roast butternut squash or carrot sticks. Honestly, it’s such a versatile dish that you can’t go wrong with something simple elaborate. 

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Slow-cooked lamb with creamy polenta. Slow-cooker lamb with creamy polenta, Carmalized slow cooked lamb

Recipe – Slow Cooked Lamb with Creamy Polenta (Save/Pin)

Useful Tips and Tools

• Slow cooker or Crock-Pots are easily available these days and quite affordable too. They make meal planning so much more easier than last minute stress of what’s for dinner? If possible choose one that has the option to saute in there 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 has a slow cooker option too and I’m pretty excited that I will be able to use it for slow cooking too. 
• If you plan to cook it on the stovetop, 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. 
• I usually use a wooden spoon but a silicon Spatula works too. A longer handle might help with splattering spices. 
• Chopping board and Kitchen knifeto chop the meat. 

For the lamb

• Lamb- 1 kg  shoulder, leg or similar (I’m using leg)
• All purpose flour – 2 tbsp
• Olive oil – 3 tbsp
• Red onion chopped fine – 1 large (about 2 cups when chopped)
• Garlic – 3 medium -minced
• Ginger – 1/2 inch grated
• Bay leaves – 2 nos
• Dried rosemary – 1/2 tsp
• Dried thyme – 1/2 tsp
• Cinnamon stick – 1 large or 2 small
• Cinnamon powder 1/2 tsp
• Cumin powder – 1/4 tsp
• Sweet or hot paprika – 1/2 tsp
• Lemon juice – 1 tbsp
• Crushed  tomatoes – 1 can
• Tomato paste – 1 tbsp
• Water – 1 cup
• Parsley – 1/4 cup

For the Polenta

• Polenta / yellow Cornmeal  – 1 cup
• Salt – 1/2 tsp
• White pepper powder – 1/4 tsp
• Water – 2 cups
• Butter – 2 tbsp
• Parmesan – 2 tbsp (more for garnish)

Method

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 have time and want an easy 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 be caution 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 water is reduced.

Slow-cooker Lamb

• 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.

Slow-cooked lamb with creamy polenta. Slow-cooker lamb with creamy polenta, Carmalized slow cooked lamb

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.

Best slow cooked lamb with creamy polenta, slow cooker lamb with creamy polenta, Caramelized slow cooked lamb

Slow Cooked Lamb with Creamy Polenta

This absolute comfort food is 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. 

5 from 20 votes

Print Pin Rate

Course: Dinner, Lunch

Cuisine: Italian

Keyword: Slow cooked lamb with creamy polenta

Adjust Servings Here: 8 servings

Calories: 460kcal

Author: Veena Azmanov

Prep Time: 10 mins

Cook Time: 3 hrs 30 mins

Total Time: 3 hrs 40 mins

Ingredients

For the lamb

• 1 kg Lamb shoulder leg or similar (I'm using leg)
• 2 tbsp All purpose flour
• 3 tbsp Olive oil
• 1 Red onion chopped fine (about 2 cups when chopped)
• 3 cloves Garlic minced
• 1/2 inch Ginger grated
• 2 leaves Bay leaves
• 1/2 tsp Dried rosemary
• 1/2 tsp Dried thyme
• 1 Cinnamon stick 1 large or 2 small
• 1/2 tsp Cinnamon powder
• 1/4 tsp Cumin powder
• 1/2 tsp Sweet or hot paprika
• 1 tbsp Lemon Juice
• 1 can Crushed tomatoes
• 1 tbsp Tomato paste
• 1 cup Water
• 1/4 cup Parsley

For the Polenta

• 1 cup Polenta / yellow cornmeal
• 1/2 tsp Salt
• 1/4 tsp White pepper powder
• 2 cups Water
• 2 tbsp Butter
• 2 tbsp Parmesan more for garnish

Metric - US customary

Instructions

Sear and saute

• Cut lamb into large bitesize 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 from pan and keep warm.
• Add remaining oil to the pan, saute onion, 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.

On the stovetop

• Add the meat back to the pan. Saute for two minutes so the meat is all coated with the spics.
• Now add the can of crushed tomatoes and tomato paste - stir well.
• Season with salt and pepper.
• Let it come to a boil - add water - stir well and let come to a boil again.
• 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 be caution with the water.
• When the meat is fork tender add the lemon juice and stir well.
• Check for consistency.

In the 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 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 than as shown in the images below.

Nutrition Information

Calories: 460kcal | Carbohydrates: 7g | Protein: 23g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 100mg | Sodium: 340mg | Potassium: 0mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

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

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