Carribean curry

Serves: 8

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Total Time: 110

Prep Time: 10

Cook Time: 100

• 1.1 kilogram(s) stewing lamb (neck of lamb on the bone) or goat meat (available in Asian and Caribbean stores)
• 5 tablespoon(s) malt vinegar
• 1 tablespoon(s) all-purpose seasoning
• 3 tablespoon(s) mild Madras curry powder
• 3  garlic cloves, crushed
• 2  onions, chopped
• 4  spring onions, chopped
• 1  Scotch bonnet pepper, deseeded and chopped (optional)
• 3 tablespoon(s) vegetable oil
• 2  aubergines, cut into chunks

Method

1. Put meat into a large bowl and pour on vinegar. Season generously with freshly ground black pepper. Then sprinkle over all-purpose seasoning, curry powder, garlic, onions, spring onions and pepper. Stir ingredients well, then cover and marinate for at least 30 mins. If possible, leave mixture overnight.
2. Heat oil in a large flameproof casserole dish. Add marinated meat and fry for a few mins to brown all over. Stir in aubergines, and add 600ml/1pt water. Bring to the boil, then cover, reduce heat and simmer for 11?2-2 hrs. Serve with basmati rice.
3. Tip This works really well in the slow cooker; 4 hours on the high setting or 8 hours on low.

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