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Jamaican Lamb Neck Stew with Yams, Thyme, and Rice and Peas
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Course Main Course
Cuisine Jamaican
Servings 4 people

Equipment

  • Dutch Oven
  • Medium Saucepan
  • Cutting Board

Ingredients
  

  • 2 pounds lamb neck, cut into 2-inch pieces
  • 2 medium yams, peeled and cut into 2-inch chunks
  • 6 sprigs fresh thyme
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 whole scotch bonnet pepper
  • 1 teaspoon ground allspice
  • 2 tablespoons vegetable oil
  • 4 cups water
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 can (14 oz) coconut milk
  • 1 1/2 cups long-grain white rice

Instructions
 

  • Heat the oil in a large Dutch oven over medium heat. Add the lamb neck pieces and brown them on all sides, about 8 minutes total.
  • Add the onion and garlic to the pot and cook until the onion softens. Stir in the allspice, salt, and black pepper.
  • Pour in the water and drop in 4 sprigs of thyme plus the whole scotch bonnet pepper. Bring to a simmer, then cover and cook for 1 hour 15 minutes.
  • Add the yam chunks and continue simmering uncovered for 30 more minutes until the yams are tender and the broth has thickened slightly. Remove the thyme stems and scotch bonnet before serving.
  • While the stew simmers, rinse the rice until the water runs clear. In a medium saucepan combine the rice, coconut milk, kidney beans, remaining 2 sprigs of thyme, and 1/2 cup water. Bring to a boil, then reduce to low, cover, and cook for 18 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and serve alongside the stew.

Notes

Simmer the stew gently after adding the yams so they break down just enough to give body to the broth without turning to mush. If the broth tastes too mild after the first hour, uncover the pot for the final 30 minutes to reduce it further. Leftovers keep well in the fridge for three days and the rice reheats best with a splash of water in a covered pan.
Course: Main Course
Cuisine: Jamaican
Equipment: Dutch Oven, Medium Saucepan, Cutting Board