Jamaican Style Curried Mutton

Over my lifetime I've known a few people of Caribbean and Jamaican descent and food has always seemed to be a big part of their lives, as such the food from that area has always appealed to me. Jerk chicken, rice and peas, cornbread, fried dumplings, jamaican patties, curry goat are among some of my favourite things to eat and when I visit street food markets I can usually be found hovering around anyone serving decent Jamaican/Caribbean food. This is my attempt at replicating some of those flavours at home.

You will need:
1 tbsp vegetable (rapeseed) oil
1 large onion, finely diced
3 cloves garlic, crushed
1 inch piece of ginger, grated
2 scotch bonnet chillies, chopped
2 sprigs thyme
3 tbsp curry powder
1.5 tsp allspice
500g mutton, diced
1 tin chopped tomato
250ml lamb stock
1 large potato, chopped (*optional)
Pinch of salt and pepper

Method:
1. Pour the oil to a large high side pan, with a lid, and warm over a medium heat.
2. Add the onions and cook for 2 - 3 minutes, until softened.
3. Add the garlic and ginger and cook for another minute or so.
4. Add the chillies, thyme, curry powder and allspice and cook for 2 - 3 minutes, until fragrant.
5. Turn up the heat to medium/high and add the mutton to the pan and cook for 5 minutes, until browned.
6. Add the tomatoes and stock, increase the heat and bring to the boil, boil for 10 minutes.
7. Turn down the heat, cover and leave to gently simmer for 2.5 hours.
8. Add the potato and gently simmer, uncovered, for 30 minutes.
9. Check the seasoning and add salt and pepper to taste.

Notes:
I personally like to eat this with a side of rice and peas and fried dumplings, this is also great with roti flat breads and fried plantains.