• 2 tablespoons sunflower oil
  • 750 g (1½ lb) boneless leg of lamb, cut into bite-sized cubes
  • 2 onions, finely chopped
  • 2 teaspoons finely grated fresh root ginger
  • 1 scotch bonnet chilli, thinly sliced
  • 1 red pepper, deseeded and roughly chopped
  • 2 teaspoons ground allspice
  • 3 teaspoons ground cumin
  • 1 cinnamon stick
  • pinch of grated nutmeg
  • 400 g (13 oz) canned chopped tomatoes
  • 300 g (10 oz) cherry tomatoes
  • finely grated rind and juice of 2 limes
  • 65 g (2½ oz) soft brown sugar
  • 200 g (7 oz) fresh or frozen peas
  • salt and pepper

Heat half the oil in a large, heavy-based saucepan. Brown the lamb, in batches, for 3–4 minutes. Remove with a slotted spoon and set aside.

Heat the remaining oil in the saucepan and add the onions, ginger, chilli, red pepper and spices. Stir-fry for 3–4 minutes and then add the lamb with the canned and cherry tomatoes, lime rind and juice, and sugar. Season and bring to the boil. Reduce the heat, cover tightly and simmer gently for 1½ hours or until the lamb is tender.

Stir in the peas 5 minutes before serving. To serve, ladle onto warmed plates and eat with rice or Roti (see page 222).

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