Caribbean Curry With Lamb | olivemagazine

Ingredients

• 750g lamb neck fillet trimmed and cut into chunks
• 1 lime juiced plus wedges to serve
• 2 tbsp mild curry powder
• flavourless oil
• 1 onion halved and sliced
• 3 cloves garlic crushed
• a 2.5cm piece ginger peeled and grated
• 2 scotch bonnet chillies seeded and finely chopped
• 2 tsp ground allspice
• 1 tsp ground cloves
• 1 tsp dried thyme
• 1/2 cinnamon stick
• 400g tin chopped tomatoes
• 1 tbsp brown sugar (any kind)
• chicken stock cube or concentrated
• steamed rice to serve