Step 1

Blend all to a smooth consistency.

Step 2

Put the lamb into a large, heavy-based saucepan, cover with the measured water or stock and add the onion, ginger, garlic, kpakpo shito chillies, chilli powder, curry powder, sea salt and black pepper. Bring to the boil, then reduce the heat and simmer over a medium heat for 25 minutes until the lamb juices run clear, skimming off any froth that rises to the surface.

Step 3

Stir in 2 1/4 cups of the chalé sauce and then add the peanut butter 1 tablespoon at a time while stirring until it has all dissolved.

Step 4

Add the pierced Scotch Bonnet and cook for a further 45 minutes to 1 hour over a low heat, stirring regularly so that the sauce doesn’t stick to the pan, until the peanut oil has separated and risen to the top, which means that it’s done. You should have a soupy consistency and super-tender meat falling away from the bone.

Step 5

Serve with your choice of side dish or with crushed roasted peanuts or gari sprinkled on top.