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Curried Lamb Neck
A fragrant Caribbean‑style curried lamb neck cooked low and slow with potatoes, carrots, thyme and a scotch bonnet pepper. The lamb is first marinated in a blend of spices and fresh aromatics, then simmered in a rich, thick gravy perfect for serving over rice and peas.
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Critical Success Points
- • Blending the fresh seasoning ensures a smooth gravy without chunky bits.
- • Marinating the lamb for at least 20 minutes allows the spices to penetrate.
- • Simmering low and covered for 45 minutes is essential for tender lamb.
- • Monitoring water level to avoid a dry pot.
Safety Warnings
- • Scotch bonnet pepper is extremely hot; handle with gloves and avoid touching your face.
- • Hot oil can splatter; keep a lid nearby.
- • The pot will be very hot during simmering; use oven mitts when handling.
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