Caribbean Lamb Curry

For the marinade:

• 1.5kg lamb stew

• 1 bunch fresh coriander (with some of the stalks)

• 2 spring onions, chopped

• 2 garlic cloves, minced

• 2 hot chillies finely chopped (pref Habanero)

• 1tbsp fresh ginger, chopped

• 1 lemon, juiced

• 1 tsp ground allspice

• 2 tbsp curry powder

• 1 ½ tsp salt

• 1 tsp pepper

• 4 tbsp vegetable oil

• Vegetable oil, for cooking

• 1 onion finely chopped

• 2 garlic cloves minced

• 2 tbsp hot curry powder

• 1 tsp coriander powder

• 1 tsp ground allspice

• 1 tsp fenugreek seeds

• 1 tsp ground cumin

• 1 can crushed tinned tomatoes

• ½ tsp pepper

• 1 tsp dried thyme

• 500ml water, or enough to cover the meat

• 3 large potatoes cut into chunks

• I tin of coconut milk

• Salt to taste

• Put all the marinade ingredients in a food processor and blend until you get a paste

• Rub the marinade all over the meat and leave for a few hours to marinade preferably overnight

• Place a large pan over a medium-high heat, then add 2 tbsp oil. Once the oil is hot, brown a handful of the meat at a time. Add a little more oil to the pot if necessary to brown off all the meat (Place the cooked meat on to a large plate or bowl).

• In the same pot, add another 2 tbsp. of oil. Cook the onions through until softened

• Stir in the garlic, all the spices, the thyme and the tomatoes. Stir for about a minute and bring to the boil

• Add the meat and water then cover and stir well

• Simmer the curry covered for about 2 hours until the meat is almost tender enough

• Add the coconut milk and potatoes

• Simmer for another 20-30 minutes until the potatoes are cooked through

• Serve with rice