West Indian Carbonnade
|Oil||30 Milliliter (2 Tablespoon)|
|Lamb shoulder||3 1⁄2 Pound, boned (1.5 Kilogram)|
|Canned tomato and onion cook in sauce||26 1⁄2 Ounce (2 Cans, 376 Gram /13 1/4 Ounce Size, Homepride)|
Trim skin and excess fat from meat and cut into chunks.
Heat the oil in a large flameproof casserole.
Add the meat and cook over a high flame until browned on all sides.
Add the Tomato and Onion Cook-in-Sauce, cover and simmer gently for 50 minutes.
Meanwhile peel the potato and sweet potato and cut them into chunks.
Slice the celery and courgettes.
Add all the vegetables to the casserole, cover and continue cooking for 30 minutes.
Peel and core the apple and pear and cut them into small pieces.
Add them to the casserole and cook for 10 minutes.
Serve hot with crusty bread or rice.