<u>Carribean Lamb Curry with sweet potatoes.</u> Quality olive oil 2 small sweet potatoes, peeled and diced 800g diced leg of lamb (any excess fat trimmed off) 1 medium onion chopped finely, 4 garlic cloves, crushed 1/4 tsp ground cloves, ½ tsp ground turmeric, ½ tsp ground cinnamon, 2 tsp mild curry powder, 2 tsp garam masala 1 can of chopped tomatoes, juice of ½ lime, 300ml chicken stock, You can serve with rice/naan bread/chips etc, but I like to use a nice fresh uncut bread loaf with doorstop chunks to eat with the curry. Prep all the ingredients, then heat up a large pan/wok, add a bit of oil and cook the lamb, turning it till it's nice and brown all over. Put the lamb on a warmed plate, and then add the chopped onion to the wok and cook till golden brown. Add the lamb again with the garlic, the spices, chopped tomatoes and lime juice. Cover and cook gently for 5 mins. Add the stock, bring to the boil and simmer part covered for 1 hour, then uncover the curry, add the sweet potatoes, ¼ tsp of salt, and cook for a further 15-20 mins till the potatoes are tender (hint - small dice) and the sauce has thickened and reduced. Serve with bread, naan, rice, pasta, chips - whatever you fancy (although the sweet potatoes do fill the dish out) I did this with chicken thighs instead of lamb at the weekend, absolutely lovely.