Makes 4-6 portions depending on how hungry you are!
* 1Kg goat (preferably shoulder), diced
* 1 large onion, quartered then sliced
* 4 cloves garlic, finely chopped
* 3-5 scotch bonnets depending on size (about ?g), finely chopped
* Thumb-sized chunk of fresh ginger, grated
* 1 carrot, grated
* 2 healthy sprigs of thyme
* 1 tsp black peppercorns
* 1 tsp coriander seeds
* 1/2 tsp cumin seeds
* 3 tsp curry powder
* 1 tsp lamb seasoning (this contains: salt, rosemary, onion powder, garlic powder, coriander, black pepper, oregano, parsley, mint)
* 1 tsp turmeric
* 1 veg stock cube
* 1 tin chopped tomatoes
* Juice of 1 lime
* Groundnut oil
* Sea salt
Gently toast the coriander and cumin seeds in a dry frying pan until they darken. Place toasted seeds into pestle & mortar along with the peppercorns and mash it up good.
Place the goat and all the other ingredients apart from the tomatoes in a big bowl, stir well to make sure the spices coat the meat evenly, and let it sit for a bit - at least half an hour.
Heat a heavy (preferably cast iron) casserole dish (with lid) on the hob to about 180°C. Add a good glug of groundnut oil, slosh it around the sides a bit, then add the marinated mix - keeping the hob on fairly high. Keep it moving while it browns, then when it begins to pick up on the bottom of the pan, add the tomatoes.
Stir well, put lid on, and put in an oven at about 130°C for at least 4 hours.
When done it will be thick and sticky. Serve with Rice an' Peas obviously, and maybe a tin of red stripe.