Caramelised Brown Sugar and Scotch Bonnet Curry – Seema Pankhania

Ingredients

• 3 tbsp veg oil
• 1 tbsp Brown Sugar
• 1 large onion, sliced
• 1 tin coconut milk
• 2 tsp Thyme
• 2 tsp Ground All Spice
• 1/2 tsp Cinnamon
• 1 tsp fine sea salt
• 400g Mince beef or alternative mince
• 1 large aubergine, cut into chunks
• 3 tbsp Soy Sauce
• 1 lime
• 2 tbsp apple cider vinegar
• Spring onions to serve
• 30g Ginger
• 1 -2 Scotch Bonnet Chillies (1 for mild and 2 for spicy)
• One bunch of Spring Onion
• 1 stick of lemongrass
• ½ bulb Garlic