“Excited to share this warm, hearty, Caribbean-inspired Curry Lamb I’ve created in partnership with Gracefooduk and Dunn’s River! 🍛✨ Packed with rich, spicy, fresh bold flavours , it’s the perfect dish to bring a little spice 🎄🍂 Whether you’re hosting or simply cozying up at home, this curry will make any table feel extra special. What’s your go-to dish for Christmas dinner? Let me know in the comments!👇 Ingredients: 1.5–2 lbs lamb shoulder, diced 1 tbsp Dunn’s All Purpose seasoning 1 tbsp Dunn’s Chicken seasoning 1 tsp Dunn’s Pimento powder 8-10 Dunn’s Whole pimento 3 tbsp Dunns Curry powder 50g Dunn’s Coconut cream block 1 can Grace’s Coconut Milk (400 ml) 2 tsp Knorr Liquid seasoning 1 tsp Adobo seasoning 1 tbsp Lamb seasoning 1 tsp Flavour enhancer 1 tsp Meat tenderiser 1 tsp Aromat seasoning 1 tbsp Portland All Purpose seasoning 1 tsp Garlic granules 2–3 Spring onions, chopped 1 large Onion, diced 1 Carrot, sliced 1-inch Ginger, minced 3 Garlic cloves, minced 1 Red pepper, chopped 1 Green pepper, chopped 4–5 sprigs Thyme 1 Scotch bonnet, whole or sliced 3 medium Potatoes, peeled & diced 2 tbsp Coconut oil Instructions: Marinate Lamb: Combine lamb with spices, 2 tbsp curry powder, and seasonings. Marinate for 30 minutes or overnight. Prepare Curry Base: Heat oil; toast 1 tbsp curry powder for 1–2 minutes. Cook Lamb: Add lamb, brown, then stir in onion, garlic, ginger, and pimento. Cook 5–7 minutes. Simmer: Add carrot, peppers, thyme, spring onions, Scotch bonnet, coconut milk, and cream. Simmer for 1 hour 30 minutes, stirring occasionally. Add Potatoes: Add potatoes in the last 10-15 minutes. Cook until tender. Serve: Adjust seasoning, remove Scotch bonnet if whole, and serve hot with rice or roti. Enjoy! #curry #currylamb #currygoat #brownstewchicken #caribbeanfood - @superhomecook