Make your curry paste by adding the following into a blender, turmeric, cumin, ginger, nutmeg, chilli powder, 1 diced onion, garlic, 1 scotch bonnet, allspice, lime juice, cloves and rapeseed oil.

Blend to a smooth paste, adding a little more oil if needed. Coat your lamb and marinate overnight in the fridge or for at least 12 hours.

In a medium heat pan, add your marinated lamb shoulder chunks to warm off, then brown the meat in a 200c preheated oven.

Once the lamb has browned, remove and then add the stock. Bring to the boil and then reduce to simmer for about 3 hours stirring it occasionally.

Cook separately the remaining two chillies and onion wedges, either chargrilled or in a frying pan. Once cooked roughly chop.

For the last hour of cooking, add your tinned tomatoes, sugar, cinnamon stick, thyme and lime’s zest, and cook out for half an hour before adding in your coconut milk and the prepared chillies and onion. Continue cooking for another half an hour, until reduced.

Season to taste with salt and pepper. Serve with rice, plantain crisps and fresh coriander.