Caribbean Lamb & Sweet Potato Curry with Clap-Hand Roti - Ainsley Harriott

Ingredients

• 3 tablespoons sunflower oil
• 800 g (1 3⁄4 lb) diced leg of lamb, trimmed of excess fat
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1⁄4 teaspoon ground cloves
• 1⁄2 teaspoon ground turmeric
• 1⁄2 teaspoon ground cinnamon
• 2 teaspoons mild curry powder
• 2 teaspoons garam masala
• 1 x 200-g (7oz) can chopped tomatoes
• juice of 1⁄2 lime
• 300 ml (10 fl oz) chicken stock
• 2 small sweet potatoes, about 350 g (12 oz) peeled and cut into small dice
• 1⁄2 teaspoon salt
• For the Clap-Hand Roti
• 225 g (8 oz) plain flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 40 g (11⁄2 oz) chilled butter vegetable oil or ghee, for cooking