Serves 3 or 4

• Heat the oil in a pan until hot, add the diced lamb and fry for around 20 minutes on a low heat until cooked through.
• Pour a jar of my Caribbean Curry Sauce into a separate saucepan, heat, and stir in the chopped peppers, herbs and potato. Simmer for 10 minutes, add the cooked lamb, and simmer for a further 5 minutes.
• Serve with fresh steamed rice and salad.

• 300g diced lamb
• 1 red pepper, cut into large dice
• 1 medium baking potato, cut into small dice
• 1 jar of Caribbean Curry Sauce
• A sprig of thyme
• A sprig of mint
• 2 tbsp vegetable oil