- 3 lbs lamb neck
- 1 lime
- 2 tbsp fresh green seasoning
- 2 cloves garlic
- 2 pimentos, chopped
- 1 medium onion, chopped
- Few dashes Worcestershire sauce
- 1 tsp salt
- 1 tsp black pepper
- ¾ cup split peas
- 1 ½ cup cubed pumpkin
- 5 green figs, cooked and halved
- 7 – 9 large eddoes, cooked and halved
- 3 medium potatoes, cooked and quartered
- 1 14 oz can cream style corn
- 1 cup flour
- 1 tsp salt
- 1 tsp sugar
- 11/2 tsp baking powder
Clean and wash lamb in a mixture of water and juice of 1 lime. Place in a bowl.
Season meat with green seasoning, chopped garlic cloves, pimento peppers, onions, Worcestershire sauce, salt and black pepper. Mix well ensuring the seasoning is well incorporated into the meat. Let marinate for at least 1 hour.
Mix together the ingredients for the dumplings with enough water to form soft dough. Set aside for dough to rest.
In a very large pot add 4 – 5 cups water, seasoned lamb, split peas and pumpkin. Place over medium heat and let cook until the peas are very soft and the lamb tender. This may take approximately 45 minutes – 1 hour. It may be necessary to add a little more water during cooking.
Form the dumpling dough into desired shapes and add to the soup to cook. The soup should be bubbling.
Add the cooked provisions and cream style corn. Let simmer over low heat for 15 – 20 minutes. Taste and adjust seasonings before serving.