Wash the Mutton then set aside in a large bowl.
Add to the Mutton (Garlic, Ginger, Scotch Bonnet, thyme, coriander, cumin, onion, pimento seeds, cloves and 3 table spoons of Jamaican curry powder and a bit of vegetable oil).
Mix into Mutton well using your hands, then cover bowl with cling film and put in fridge overnight.
(Make sure u wash ur hands thouroughly after touching scotch bonnet chillies!)
Scrape all the marinade off the mutton into another bowl (save till later) using a knife.
Melt Butter in a frying pan and brown the mutton lightly for under ten minutes (turning all the time) don’t leave it by itself or on the heat for too long as it will become tough.
Tip the browned Mutton and all the Juices into a deep pan.
Put the marinade you scraped off the Mutton into the pan aswell.
Add the Bay leaves, Cinnamon stick and some more curry powder if u want.
Also make up the stock cubes (1 pint of water to each stock cube) pour to cover Mutton.
Add a little water if the Mutton isn’t mostly covered.
Cook on Gas mark 1 for 90 mins, then turn to gass mark 2 for 90 mins.
Peel and slice carrots and potatoes and add these after 3 hours of cooking turn the heat up to gas mark 3 until potatoes are cooked.
This dish tastes best if rested for a few hours after cooking and then reheated.
Serve with rice and peas.