- Difficulty
- easy
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- 9th September 2016
- 300 grams
- Lamb leg steaks - cut into chunks
- 1 tbsp
- Fresh Thyme
- 1 Splash
- Sunflower oil
- 1 large
- White onion - peeled and roughly chopped
- 1 whole
- Scotch bonnet chilli - finely chopped
- 3 large
- Garlic clove - peeled and finely chopped
- 1 thumbsize
- Ginger - peeled and grated
- 2 tbsp
- Curry powder
- 2 tsp
- Allspice
- 1 tsp
- Ground cloves
- 400 g tin
- Chopped tomatoes
- 1 tbsp
- Black treacle
- 1/2 medium
- Mango - skin removed and cut into chunks
- 200 grams
- Squash - Peeled and cut into 1.5cm cubes
- 400 g tin
- Coconut milk
- Preheat the oven 180’C
- Put the lamb in an ovenproof casserole dish with the thyme, some salt and lots of black pepper. Mix well and leave for 20 minutes.
- Heat 1 tbsp oil in the casserole dish and fry the lamb with the onion until the lamb has browned, add the garlic and ginger and squash for 2 minutes. Stir in the curry powder, allspice, cloves and 5 tbsp cold water. Cook for a further 2 minutes. Add the remaining ingredients and bring to a simmer, cover and put in the oven. Cook for 1½-2½ hours or until tender, stirring halfway through.
- Serve with wild rice and corn on the cob
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