Caribbean soup with lamb

You can easily make this Caribbean 'lamb's neck soup' in one pan. All you need are the fresh ingredients and a good dose of patience. Nothing is as delicious as this soup when it's cold outside!

This recipe makes a large pan of soup, suitable for 4-6 people.

Ingredients:

• 1 Kg lamb (I use neck)
• 2 tbsp sunflower oil
• 1 onion, chopped
• 1 carrot, cubed
• 2 bay leaves
• 10 allspice grains
• 1 Madame Jeanette pepper (optional!)
• a few sprigs of celery, finely chopped
• 4 stock cubes (beef or lamb)

And further…

• 2 waxy potatoes, cut into pieces
• 2 corn cobs, sliced
• 1 sweet potato, cut into pieces
• ½ leek, finely chopped
• ¼ pumpkin, cut into pieces
• 1 carrot, in pieces
• 1 clove of garlic, pressed
• 1 tsp thyme (needles)
• 2 tl paprika
• 1 tl ginger powder

Preparation of Caribbean soup with lamb

Heat the oil in a pan and fry the lamb neck pieces over high heat. Remove the meat from the pan when it is nicely browned. Then turn the heat down and fry the carrot, onion and celery in the same oil.

After 5 minutes add 2 liters of water. Then add the bay leaves, allspice grains, hot pepper (optional!) and the crumbled stock cubes to the pan. Now put the lamb pieces back and cook for about 90 minutes.

Then cut up all the vegetables from the second list. After the first 90 minutes, put it in the pan, together with the garlic, thyme, paprika powder and ginger powder.

Let the Caribbean soup cook for another 45 minutes, until the vegetables are done and the lamb is falling apart.

Serve the soup as is, or with some extra bread. Enjoy your meal!