Ingredients
8 Onions 6 Fresh tomatoes 2 tomato purée Maggi cubes Scotch bonnet Black pepper White pepper Bay leaf 1kg lamb leg 5 cups rice
Method
Boil lamb for an hour then pan fry until crispy. Fry onions, tomatoes, puree for 45 minutes in duchy. Add all other ingredients and cook, stirring often for 45 mins.
