Here's a musty, pungent recipe from the West Indies for the more adventurous cook.
Presoak the pot, top and bottom, in water for 15 minutes.
Insert a meat thermometer in the lamb, away from the bone, and place it in the pot.
Combine all the other ingredients, except the currants, and pour over the lamb. Then sprinkle with the currants.
Place the covered pot in a cold oven.
Set the temperature at 480 degrees.
Cook for 75 minutes, or until done according to the meat thermometer.
Serve the sauce over brown rice.
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