Serves 2

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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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