Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
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.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
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.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Caribbean Black Cake (Christmas Rum Fruit Cake)
A dense, moist Caribbean black cake soaked in rum and cherry wine, flavored with burnt sugar syrup and Caribbean mixed essence. Traditionally prepared weeks ahead for the holidays, this festive fruit cake is rich, aromatic, and perfect for Christmas celebrations.
Quick Caribbean Fruit Cake
A moist, rum‑infused Caribbean fruit cake made without a year‑long fruit soak. Dried fruits are macerated in port wine and dark rum for just one week, then simmered, pureed and folded into a buttery, spiced batter. The cake bakes for two hours at 350°F and is finished with a generous soak of rum and port, giving it a festive flavor perfect for Christmas or any celebration.
Caribbean Jerk Chicken (Marinated 24 h, Grilled Over Charcoal)
A spicy, smoky Caribbean‑style jerk chicken that was made famous by Ainsley Harriott. The chicken is marinated overnight in a blend of scotch bonnet peppers, turmeric, garlic, ginger and lime, then grilled over medium heat until juicy and charred. Serve with a dash of hot pepper sauce for extra heat.
Sorrel Fruit Cake
A moist, fragrant Caribbean sorrel fruit cake soaked in a rum‑wine sorrel syrup. The cake gets its vibrant red hue from brewed sorrel petals, blended tropical fruits, and a hint of lime zest, with subtle notes of vanilla, almond, and rose water. Perfect for holidays or any celebration.
Homemade Pognon Sauce
A spicy and aromatic sauce made with onions, tomatoes, olives and a blend of fresh herbs, perfect for accompanying meats, fish, rice, yams or plantains. Easy and quick, it is prepared in under an hour.
Black Cake (Caribbean Rum Fruit Cake)
A rich, dark, moist Caribbean black cake made with rum‑soaked dried fruit, spices, molasses and a hint of cocoa. Perfect for holidays or special celebrations.