Jamaican Lamb Soup & Hard Food

lamb neck

🥗Healthier: chicken necks

💰Cheaper: beef neck

Chicken necks are leaner, while beef neck is often less expensive.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: banana pepper

Jalapeños provide heat with fewer calories, while banana peppers are milder and more affordable.

Trim excess fat from lamb neck.

Chop celery including the leaves and set aside.

Chop leeks into medium-sized pieces and set aside.

Cut chocho in half, peel, and dice into medium chunks.

Season lamb neck with himalayan salt and ground black pepper; massage the seasoning into the meat and let it sit for 2 hours.

Peel and chop pumpkin into medium sizes and set aside.

Brown the seasoned lamb neck in oil in a frying pan, turning every 5 minutes until browned on all sides.

Prepare a pressure cooker by adding one whole bulb of peeled garlic and three sliced red onions.

Add half a habanero pepper with seeds to the pot.

Transfer browned lamb neck to the pressure cooker with the garlic and onions; stir to combine.

Add half of the chopped celery and leeks to the pot and stir.

Pour in 2 cups of water and cover the pot; pressure cook for 30 minutes.

After cooking, add the remaining vegetables including chocho and the whole habanero pepper to the pot.

Peel and chop cocoa yams into medium sizes but do not add yet.

Prepare dumplings by mixing brown flour with water to form a dough, roll out, and add to the pot.

Add cocoa yams to the pot and cook for an additional 10-15 minutes.

In the last 5 minutes, add the seasoning from the chicken noodle soup packet to the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary