Curried Lamb with rice and peas.
(Goat can be used for this recipe. We require 10 days notice if you wish goat meat to be used)
Succulent bite size cuts of lamb, marinated for 24 hours in a subtle blend of spices to create the authentic Jamaican curry taste. The marinated lamb is then cooked slowly in coconut milk infused with fresh Habanaro chilli peppers. erved with rice and peas, (rice with kidney beans).