Wash and pat the Lamb Chop (5) dry with paper towels, then heat the Vegetable Oil (2 tablespoon) in a deep heavy saucepan on medium/high heat.

Brown the chops on each side for a few minutes.

Remove the browned lamb chops and set aside.

Turn the heat down to low and add a tablespoon more oil if necessary.

Toss in the Shallot (1), Garlic (3 clove), and Fresh Ginger (1 teaspoon) directly into the pot.

Now add the Curry Powder (1 1/2 tablespoon) and stir well.

Now add back the browned chops and include any juices from chops. Move around the pan to try and pick up some of that curry base in the pan.

Add in the Culantro Leaves (1 tablespoon), Scotch Bonnet Pepper (1/4), Scallion (1 bunch), Fresh Thyme (1 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon).

Stir well.

Add Coconut Milk (1 1/2 cup) and Water (1 cup).

Turn the heat up so you can bring it to a boil, then reduce the heat to a very low and gentle simmer. Cover the pot and let that cook for about one and a half hours or until the lamb is tender and falling off the bone.

When the gravy is as thick as you want, toss in the Fresh Parsley (2 tablespoon) and Grape Tomatoes (8), turn off the heat and cover the lid for about 3 minutes.

The tender pieces lamb and coconut curry are outstanding served with roti, rice, dumplings or even something as simple as a side salad.