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Our homage to Jah, this dish is rich in treacle and spice – the flavours of the Caribbean. Traditionally, the curry is made with goat meat – you’ll see curry goat on menus everywhere in the Caribbean – but you can get great results with lamb too.

Serves 6

1.2kg lamb or young goat shoulder meat

freshly squeezed juice of 2 limes

2 tsp dried thyme

2 tsp ground allspice

1 tsp ground cloves

1 tsp flaked sea salt

3 tbsp sunflower oil

2 medium onions, sliced

4 garlic cloves, thinly sliced

1 –2 scotch bonnet chillies,finely chopped (do not deseed)

2 tbsp medium curry powder

400g can of chopped tomatoes

2 tbsp black treacle

500ml cold water

freshly ground black pepper

 

Trim the lamb or goat meat of any really hard fat and sinew and cut it into rough 3–4cm chunks. Put these in a medium flameproof casserole dish with the lime juice, thyme, allspice, cloves, salt and lots of ground black pepper. Mix well and leave to stand for 30 minutes.

Preheat the oven to 180°C/Fan 160°C/Gas 4. Heat the oil in a large non-stick frying pan and gently fry the onions and garlic for 5 minutes, while stirring, then stir in the chillies and curry powder. Cook for a further 2 minutes, stirring constantly.

Tip the spiced onions into the casserole dish with the meat, then fry together for about 3-4 minutes until the meat is lightly coloured, stirring. Add the tomatoes and treacle, then stir in the cold water and bring to a simmer. Cover with a lid and transfer the curry to the oven.

Cook for about 2 hours or until the meat is very tender and the sauce is thick, stirring halfway through the cooking time. If your meat is very fatty, you may need to spoon some fat off the surface of the curry before you serve it. Let the curry stand for 10 minutes before serving.

In true Jamaican style, we like to serve this curry with rice and peas.

Recipes taken from The Hairy Biker’s Great Curries, Si King and Dave Myers, Weidenfeld & Nicholson, £20 new book out on 28 February