Lamb carry

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.

Caribbean Food Made Easy