The kind of Caribbean plate you make on repeat. scotch bonnet, a proper braise, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the scotch bonnet elements, and pat the lamb dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the lamb. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the allspice and the rest of the scotch bonnet flavours, letting them cook out for a minute until fragrant.
Add the red pepper along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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