Serves 4

• 800g Lean lamb leg, diced
• 2 tbsp fresh thyme, chopped
• 1 tbsp vegetable oil
• 2 onions, peeled and sliced
• 1 red chilli, deseeded and finely chopped
• 4 garlic cloves, chopped
• 3 tbsp mild curry powder
• 3 tsp ground allspice
• 4 cloves, crushed/ground
• 1 x 400g tin chopped tomatoes
• 2 tbsp black treacle

1. Put the lamb in an ovenproof casserole dish with the thyme and season with salt and lots of black pepper. Stir to mix well and leave for 30 minutes.
2. Heat the oven to 160C.
3. Heat the oil in a frying pan and gently cook the onion, garlic and chilli for 5 minutes.
4. Stir in the curry powder, allspice, cloves and 5 tbsp cold water. Mix well and cook for a couple of minutes, then, put the mix in with the lamb.
5. Add the tomatoes and treacle and refill the can with cold water and add. Put on the stove and bring to a boil.
6. Cover and put in the oven. Cook for 2 and a half hours until lamb is really tender.
7. Serve with rice of your choice.

This can be put into a slow cooker at step 6, but only add a third of the extra water.

Cook on low for 6-8 hours, or high for 3-4 hours.