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Martinique lamb curry

700g lean boneless leg of lamb, cut into 2.5cm cubes
1 large onion, finely chopped
1 clove of garlic, crushed
1 small raw green mango, peeled and chopped
225g small new potatoes, scrubbed
100g pumpkin, peeled and cut into small pieces
225g small courgettes, sliced
2 tablespoons sunflower oil
1 tablespoon tamarind, soaked in a little water and stones removed
1 tablespoon St kitts curry powder
300ml dry white wine
Salt and pepper to taste
1 tablespoon dark rum
Squeeze of limejuice

Heat the oil in a heavy based frying pan and fry the lamb over a
medium heat until well browned. Remove from the pan and reserve.

Re-heat the oil and fry the onion until it becomes golden. Add the
garlic, tamarind with soaking water, chopped mango and curry powder.
Stir-fry for a few minutes ensuring that the contents of the pan
do not stick and burn.

Return the meat to the pan and stir in the wine and mix well to
combine, cover the pan and gently simmer for an hour until the lamb
is almost tender.

Add the vegetables, season and simmer, covered, for a further 20
to 30 minutes until the vegetables are tender.

Add the rum and limejuice, stir well and cook for a further 3


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