Serves 2
300g diced lamb
1/2 tbsp thyme leaves (finely chopped)
sunflower oil
1/2 onion (peeled & sliced)
1/2 scotch bonnet (seeded & finely chopped)
2 garlic cloves (peeled & thinly sliced)
1 tbsp mild curry powder
1 tsp ground allspice
1/2 tsp ground cloves
400g tin chopped tomato
1/2 tbsp golden syrup
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Put the lamb in a ovenproof casserole dish with the thyme, some salt and lots of black pepper. Mix well and leave for 20 mins.
Heat the oven to 180C / gas 4. Heat 1 tbsp oil in a frying pan and gently fry the onion, garlic and chili for 5 mins. Stir in the curry powder, allspice, cloves and 3 tbsp cold water. Cook for a further 2mins then tip the onions in with the lamb.
Add the tomatoes and syrup. Bring to a simmer, cover and put in the oven. Cook for 2hrs or until tender, stirring halfway through.
20mins before the end of cooking, I added chopped pepper and mushrooms and stirred them through. I served this with coconut rice and peas (kidney beans). It was delicious and the lamb was very tender.
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Wow! this looks good, Miss I&A, I love curry! How are you getting on? Still having to use the step ladder? Well, musn’t grumble, eh?
Hope you’re fine. I’m OK, but busy, busy, busy! Adrian
All good thank you, been meaning to get in touch with you xx