Curry Goat

Method

Heat oil in a large heavy-bottomed pot and season the goat meat with salt and pepper, then brown it in batches until caramelised, approximately 5 minutes per batch. Remove the meat and set aside, then add onions, garlic and ginger to the pot, cooking until softened. Stir in curry powder, turmeric and cumin seeds, toasting the spices for 1-2 minutes to release their flavours. Return the goat meat to the pot, add thyme, whole Scotch bonnet chilli, potatoes, stock and coconut milk, bringing to a boil. Reduce heat to low, cover and simmer gently for 1.5 to 2 hours until the goat is tender, stirring occasionally. Remove the whole chilli before serving, and adjust seasoning to taste.