Caribbean Lamb & Sweet Potato Curry with Clap-Hand Roti

Name: Caribbean Lamb & Sweet Potato Curry with Clap-Hand Roti
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; 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

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Caribbean Lamb & Sweet Potato Curry with Clap-Hand Roti Roti are the Caribbean equivalent of Indian paratha, traditionally served wrapped around a mild, dry

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