How to make it

  • Heat the oven to 350F and lightly grease a small square casserole (with a cover).
  • Place the lamb in the casserole and top with the thyme, pepper, salt, molasses, chili and garlic. Set aside.
  • Heat coconut oil in a large cast-iron pan or wok over medium heat.
  • Add the onion and carrots and cook, stirring occasionally, for 6-7 minutes.
  • Add the tomato and cook 1-2 minutes longer, until it begins to break down.
  • Stir in the curry powder, allspice, cinnamon and cloves with rum and 1/4 cup of the water.
  • Cook for a further 2 minutes, stirring, then pour over the lamb and stir to combine.
  • Add remaining water, cover and cook for 1 1/2 hours.
  • Uncover, stir and cook (uncovered) another 30-40 minutes, until liquid is reduced and meat is tender.

Reviews & Comments 1

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  • jo_jo_ba 5 years ago
    Amount Per Serving
    Calories: 222.4
    Total Fat: 8.5 g
    Cholesterol: 0.0 mg
    Sodium: 98.7 mg
    Total Carbs: 18.6 g
    Dietary Fiber: 3.9 g
    Protein: 16.1 g
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