Caribbean Lamb Curry with Coconut Rice

New one for me! Was absolutely lovely, albeit bloody hot!!!
Give it a go!

Caribbean Lamb Curry
2lb lamb, cubed
4 tablespoons curry powder
4 garlic cloves, finely diced
5 thyme sprigs
1 teaspoon ground allspice
4 bay leaves
1 large onion, diced
3 tablespoons olive oil
4 tablespoons butter
3 cups stock
1 teaspoon dried chilli flakes

1. Place the lamb, curry powder, garlic, thyme, allspice, bay leaves, onion and olive oil in a bowl, and mix together. Marinate in fridge overnight.

2. Melt the butter in a large saucepan, add the lamb mixture and fry over moderate heat for about 10 minutes, stirring frequently.

3. Stir in the stock and chilli flakes and bring to the boil. Reduce the heat, cover then simmer for about 1 ½ hours, or until the meat is tender.

Coconut Rice
180g long grain rice
1/4 red pepper, diced
2 tablespoons dried chilli flakes
3 spring onions, chopped
40g creamed coconut

1. Heat 2 tablespoons of oil in a heated pan. Stir in the rice and cook for a minute, stirring until well coated in the oil. Pour in 1 pint of stock and bring to the boil.

2. Add the creamed coconut to the rice mixture. Season generously, give the rice a good stir, reduce the heat, cover and simmer for 10-12 minutes until the rice is tender and all the liquid is absorbed.

3. Add a little oil to a heated frying pan and tip in the spring onions and red pepper. Cook for 30 seconds or so until softened. Remove from the heat and set aside.

4. When the rice is cooked, remove from the heat, gently fluff up with a fork and fold in the softened spring onions, red pepper and dried chilli flakes.