1. Place the diced lamb shoulder or leg into a heavy based pot with a lid and add the finely diced onion, salt, pepper, ginger, garlic, curry powder and extra hot chilli powder and sauté until the lamb begins to brown in colour.
2. In a blender, whizz the tomatoes, tomato puree, roughly chopped onion, Scotch Bonnet, and chilli flakes until smooth and then add to the pot.
3. Add about 500ml of water to the pot, stir and bring to boil, then reduce heat and simmer for an hour. At this point you can add a pierced Scotch Bonnet for a more robust heat in the spice level but this is optional.
4. In a separate bowl, whisk the peanut butter with warm water, adding the water gradually to achieve a soupy, pourable consistency.
5. Add the thinned peanut butter to the pot and stir well. Cover and simmer for another hour, stirring regularly so the sauce doesn't stick to the bottom of the pan.
6. Check the seasoning and consistency as it cooks. You can add more water to thin the sauce or more salt or chilli if the dish needs it.
7. When the peanut oil has separated and risen to the top, it’s done! It’s that simple. You should have an intensely rich and succulent dish with the lamb falling off the bone.
8. Garnish with fresh basil or coriander leaves and a dusting of grated nutmeg if desired.
Note: You can also add any vegetables you like to this. Roast bite size chunks of squash, carrots and small white aubergines, quartered and skin-on, tossed in a glug of olive oil with chilli flakes and whole garlic cloves for 25 minutes at 180°C and add them in at the end.
Recipe courtesy of Kenwood's Around the World in 80 Plates