CaribbeanLamb carry

Source: Caribbean Food Made Easy

Ingredients

Instructions

1. Wash the meat and pat it dry with kitchen paper.
2. Melt the butter in a large, lidded casserole dish. Soften the onion and garlic in the butter. Add the tomatoes, thyme, bay leaf, cloves, nutmeg, cinnamon and seasoning. Cook, stirring occasionally, for
   5 minutes.
3. Add the lamb and cook for
   3 minutes, stirring. Add the stock, coconut milk and cream. Cover, bring to the boil, then lower the heat and simmer for 2 -
   2½ hours until the meat is completely tender and cooked through.
4. Add the lime juice, cook for another minute or two and check for seasoning. Serve with rice and peas.

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