Dibi

Method

1. Put 200 g of lamb shoulder chunks in a bowl with 1 clove of garlic paste, 1 tsp of Dijon mustard, 2 tsp of groundnut oil, the juice of 0.5 lime, 0.5 tsp of coarsely ground black pepper, 0.5 of crumbled stock cube and a pinch of salt. Rub it all into the meat with your hands, cover and leave at room temperature for 1 hour (or up to 4 hours in the fridge, brought back to room temperature before grilling).
2. Light a charcoal grill and let it burn down to glowing, ash-covered coals, or set a heavy cast-iron griddle over a high flame for 5 minutes until smoking.
3. Meanwhile make the onion relish: warm 1 tsp of groundnut oil in a small frying pan over medium-low heat, add 1 of thinly sliced onion, 0.5 of chopped Scotch bonnet and a good pinch of salt, and cook gently for 8 minutes, stirring, until the onion is limp and translucent but not browned.