Brown Stew Lamb Neck

Preheat oven to 325 degrees F.
Season the lamb with a ⅓ of the turmeric, paprika, salt, and pepper mix.
Add peppers and fresh garlic cloves, red onions, green onions, green seasoning, thyme sprigs, and allspice berries. Mix everything together well.
Massage browning sauce into the meat and marinate over night
Remove the lamb from the refrigerator. Clean as much of the marinade away from the lamb as possible. Once lamb reaches room temperature brown the lamb in a skillet over medium heat.
Add whole chili pepper.
Remove the browned lamb and set aside. Add the marinade to the skillet. Reserve any residue in the bowl and add about 2 cups of water to it. Use this liquid mix to cook rice.
Add about another ⅓ of the seasoning mix.
Add the chicken stock and deglaze the pan. Add the balsamic and red wine vinegars plus the Worcestershire sauce. Optionally you can add a bit of hot sauce. Mix well. Allow to simmer 6-8 minutes.
Add the lamb back. Bring to a simmer and cover. Place pan into the oven and cook for 2+ hours until lamb is cooked to desired tenderness.
Serve with the yellow rice.
Remove the lamb and set aside. Then remove the marinade ingredients. Once removed increase heat and reduce the liquid to a thicker sauce or gravy like consistency.