Ingredients

2 tbsp coriander seeds (If you are feeling lazy, just substitute Colombo powder for 8 tbsp medium curry powder)
2 tbsp ground turmeric
1 tbsp cumin seeds
1 tbsp mustard seeds
0.5 tbsp fenugreek seeds
1 clove
1 tbsp garlic powder

1 kg lamb (chicken, pork), cut into chunks
3 garlic cloves, crushed and very finely chopped
6 tbsp Colombo powder (can use general curry powder if desparate!)
freshly ground black pepper
1 lime, juiced
vegetable oil spray
2 onions, very finely chopped
3 spring onions (scallions), chopped
1 tsp tamarind paste (subsitute with 1/2 tsp vinegar, 1/2 tsp brown sugar)
1 aubergine (eggplant), diced (can subsitute for all types of veg, e.g. cabbage, carrot, sweet peppers etc)
150 g sweet potato, diced
100 g yam, diced

(Can just use potato rather than yam and sweet potato)

Lamb (Chicken, Pork) Colombo from Gualeloupe

Put all the spices in a spice grinder or mortar and pestle, and grind to a powder. Sieve it and keep it in an airtight container.

Marinate the meat with one clove of garlic, 2 tbsp Colombo powder, salt and pepper, the lime juice and 1 tbsp oil for at least 2 hours, or preferably overnight
Remove the meat from the marinade and pat dry with paper towels. Spray some oil in a large, heavy pot over a medium–high heat. Add the meat and cook, stirring occasionally until browned.
Add the onions, the remaining garlic, the spring onions, tamarind paste, the remaining Colombo powder and 4 tbsp of water, then the aubergine, sweet potato, yam, the whole chilli, thyme, parsley, salt and pepper. Reduce the heat, cover the pot and cook over a low heat for 45 minutes, until the meat is very tender.
Serve hot, with boiled white basmati rice or coconut rice (see separate recipe).