Begin by placing the empty lamb pieces into a bowl, then season with 1 tsp of salt and 1 tbsp of vinegar. Rinse the meat thoroughly with water and follow by adding 1 tbsp of white rum. Incorporate sprigs of thyme, grated ginger, and half of the chopped onion and garlic into the mixture. In your chosen cooking vessel, such as a Pressure Cooker, Dutch Pot, or traditional Kaharee, heat olive oil until hot. Once ready, add the seasoned meat, allowing any excess liquid to evaporate.
While the meat cooks, blend the remaining onion, garlic, and pepper until smooth. Add curry powder, garam masala, cumin, and turmeric to this mixture, mixing thoroughly. As the bottom of the meat starts to brown, remove it from the pot and add a second tbsp of oil. Once heated, introduce the curry seasoning blend. Return the meat to the pot, adding potatoes and ensuring they are well-coated with the curry. Reduce heat and allow the curry to infuse into the meat and potatoes gradually.
Carefully add small amounts of water as the mixture fries, followed by the remaining water and salt to taste. Continue cooking by pressuring or boiling until the meat and potatoes are tender and the curry sauce has thickened.
Serve alongside white rice, rice and peas, roti, or dhal puri for a complete meal.
