This lamb recipe won't leave you feeling sheepish
1. Take a leg of pre-chopped lamb, wash and leave in a bowl. The lamb is combined with a jerk seasoning. To make the jerk seasoning take spring onions, garlic, Scotch bonney peppers with the seeds left in, and thyme all mixed together in a food processor. Once mixed add black pepper and extra onion to taste.
2. The jerk is then mixed in with the cut and washed meat, paprika, curry powder, salt and black pepper are added to taste. Add tinned tomatoes. Mix and leave for 30 minutes to marinade. Once marinaded cook in a pot for 1-2 hours. Add the mix into hot fat and turn, add water to help cook.
3. For the rice & peas (in the Caribbean kidney beans are traditionally known as peas) you must soak the peas overnight so that they absorb the water and expand. Boil rice as normal – with bay leaves, cinnamon, coconut cream, thyme salt & pepper. Stir peas in shortly before serving. Remove bay leaves, serve.
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