Jamaican Lamb Curry
Cooking time 45 minutes
500 grams Lamb; Diced
1 whole Onion; Chopped
1 tablespoon Thyme; Chopped
1 whole Scotch Bonnet Pepper; Chopped
3 cloves Garlic
2 tablespoon mild curry powder
2 tablespoon Ground All Spice
1 teaspoon ground cloves
1 tin chopped tomatos
Original recipe makes 2 Servings
Put the lamb in a ovenproof casserole dish with the thyme, some salt and lots of black pepper.
Mix well and leave for 20 minutes.
Heat the oven to 180C/fan 160C/gas 4.
Heat 1 tbsp oil in a frying pan and gently fry the onion, garlic and chilli for 5 minutes.
Stir in the curry powder, allspice, cloves and 5 tbsp cold water.
Cook for a further 2 minutes then tip the onions in with the lamb.
Add the tomatoes and treacle.
Refill the tomato can with cold water and stir this in.
Bring to a simmer, cover and put in the oven.
Cook for 1½-2½ hours or until tender, stirring halfway through.
Serve with rice.