Curried Lamb



1. Heat oil in a large heavy skillet or Dutch oven.

2. Brown the meat in batches over medium heat; remove with a slotted spoon.

3. Add garlic and onions to pan; cook for about 5 minutes or until tender but not browned.

4. Stir in mango, jalapeño pepper, curry powder, allspice, cinnamon, salt, nutmeg, cloves, and cayenne pepper. Cook, stirring occasionally, for 3-4 minutes.

5. Add browned meat, chicken broth, and bay leaf to pan.

6. Bring to a boil; reduce heat to low and simmer, covered, for 1½ to 2 hours or until lamb is tender.

7. Remove the bay leaf and stir in the lime juice.

8. Serve over rice; top with toasted coconut. Garnish each serving with a lime wedge.