CARIBBEAN LAMB CURRY

2 lb lamb cubed
4 tablespoons oil
4 tablespoons oil
1 oz butter
2 tablespoons plain flower.
Marinade
2 garlic cloves chopped
2 medium onions chopped
2 spring onions chopped
1 green chilli, chopped
1 can chopped tomatoes
½ teaspoon cumin powder
3 tablespoons curry powder
2 tablespoons vegetable oil
2 tablespoons fresh lime juice
Salt and pepper to taste
1½ pints of water

Mix the marinade ingredients together in a bowl then add the meat. Mix until the meat is well coated then leave to marinate for 2 hours.

Heat the oil in a saucepan and add the meat and cook for 5 minutes or until well browned. Add the vegetables from the marinade and cook for a further 5 minutes.

Sprinkle the flour over and stir for a few seconds then add the marinade juices and 1½ pints of water. Bring to boil then reduce heat and simmer for 2 hours until meat is tender and sauce slightly thickened.

Sprinkle the flour over and stir for a few seconds then add the marinade juices and 1½ pints of water. Bring to boil then reduce heat and simmer for 2 hours until meat is tender and sauce slightly thickened.