Curried Lamb Neck

Ingredients

• 1 kilogram Lamb Neck (sliced into rings)
• 1 tablespoon Extra Virgin Olive Oil (for seasoning the raw lamb)
• 1 teaspoon Sea Salt (fine sea salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Mixed Herbs (dried mixed herbs)
• 1 tablespoon All‑Purpose Seasoning (store‑bought seasoning blend)
• 1 teaspoon West Indian Curry Powder
• 1 teaspoon Turmeric
• 2 stalks Spring Onions (chopped)
• 0.5 medium Onion (chopped)
• 4 cloves Garlic Cloves (peeled; 2 for seasoning blend, 2 for sauté)
• 1 tablespoon Fresh Thyme (chopped leaves)
• 1 Scotch Bonnet Pepper (whole, keep intact for flavor)
• 1 small Carrot (peeled and cut into chunks)
• 1 small Potato (peeled and cut into chunks)
• 1 tablespoon Vegetable Oil (for sautéing)
• 3.5 cups Water (divided: 3 cups first, 0.5 cup later)
• 1 tablespoon Parsley (chopped, for garnish)

Instructions

1. Blend Fresh Seasonings

   Combine spring onions, half onion, 2 garlic cloves, fresh thyme, and the whole scotch bonnet pepper in a blender. Pulse until smooth.

   Time: PT10M

2. Season and Marinate Lamb

   In a bowl, drizzle the lamb rings with extra‑virgin olive oil. Add sea salt, black pepper, mixed herbs, all‑purpose seasoning, turmeric, and West Indian curry powder. Toss to coat, then stir in the blended fresh seasoning. Let sit for 20‑30 minutes.

   Time: PT20M

3. Sauté Garlic

   Heat 1 tbsp vegetable oil in the large pot over medium heat. Add the remaining 2 garlic cloves (minced) and sauté until fragrant, about 1 minute, being careful not to burn.

   Time: PT5M

   Temperature: Medium

4. Toast Spices

   Add the turmeric and West Indian curry powder to the pot. Stir quickly for 30 seconds to release aromatics.

   Time: PT2M

   Temperature: Medium

5. Brown the Lamb

   Add the marinated lamb (including any remaining blended seasoning) to the pot. Stir to combine and cook for about 5 minutes, allowing the meat to develop a light crust.

   Time: PT5M

   Temperature: Medium

6. Add Water and Simmer

   Pour in 3 cups of water, increase heat to bring to a gentle boil, then reduce to low, cover, and simmer for 45 minutes until the lamb is tender.

   Time: PT45M

   Temperature: Low

7. Add Vegetables

   Stir in the carrot and potato chunks, then add the remaining 0.5 cup water. Continue to simmer on low for another 20 minutes until vegetables are soft.

   Time: PT20M

   Temperature: Low

8. Adjust Seasoning

   Taste the gravy and add more sea salt or an extra teaspoon of all‑purpose seasoning if needed.

   Time: PT2M

9. Thicken Gravy

   Remove the lid and let the curry simmer uncovered for 5 minutes, allowing the sauce to thicken to a glossy consistency.

   Time: PT5M

   Temperature: Low

10. Garnish and Serve

    Sprinkle chopped parsley over the curry. Serve hot with rice and peas.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

20 g

Fat

15 g

Fiber

3 g