Rice, Beans and Stew

Blend the tomatoes, 1 large onion, bell peppers, scotch bonnet peppers, garlic and ginger, and set aside. Broil the braised lamb chunks in the oven until it is browned on both sides then set aside. In a large pot Cook the blended tomato mixture on medium heat until it forms a paste. It should reduce to about half its volume. While the blended tomato mixture is reducing, slice one large onion and set aside. Once the tomato mixture has reduced, scoop the paste out of the pot and set it aside. In the same pot, heat the oil on medium heat and caramelize the onions until it is mostly softened. Add the tomato paste to the caramelized onions and add the cook on low- medium heat for 5 minutes. After 5 minutes, pour in the stock, and season with bouillon, dried thyme and curry powder. Stir and continue to cook for another 10 minutes on low heat. After 10 minutes, add in the cooked ram, stir, and cook the stew covered for another 5 minutes on low heat. Taste for salt and adjust to your preference, and cook for another 5 minutes covered. After 5 minutes, you stew is ready to serve with rice and beans.