1. Place a large stock pot with olive oil over a medium high heat 2. Season the cubed lamb 3. Place in pot 4. Add garlic, scallions and curry powder. Mix well 5. Next add onions, ginger, scotch bonnet 6. Add all spice and fresh thyme, add parsley 7. Add salt and pepper 8. Next add lime juice and coconut cream. Stir 9. Next evenly add the curry and mix well 10. Let simmer for approximately 3 minutes 11. Place your sweet basil into the pot and stir 12. Add butter and mix until it's melted 13. Add the chicken stock and stir 14. Cover and let simmer for approximately 25-30 minutes 15. Serve over rice . ---------------------------------------------------------------------------
Nutrition
Ingredients
