For the marinade

3 lbs. goat meat cut into chunks (request for the bone from the butcher if possible)

½ oz. fresh coriander (with some of the stalks)

2 spring onion stalks, chopped (plus extra for garnish)

2 garlic cloves, minced

1 oz. fresh ginger, chopped

1 lemon, juiced

1 tsp. ground allspice

2 tbsp. hot curry powder

1 ½ tsp. salt

1 tsp. pepper

2 fl. oz. vegetable oil

For the stew

Vegetable oil, for cooking

1 onion, finely chopped

2 garlic cloves, minced

2 tbsp. hot curry powder

1 tsp. ground allspice

1 tsp. ground cumin

2 heaped tbsp. tinned tomatoes

½ tsp. pepper

1 tsp. dried thyme

1 pt. water

1-2 scotch bonnet peppers

Salt to taste

For the rice and peas (optional)

1 14-oz. can of coconut milk (keep the can to measure the rice!)

14 fl. oz. hot water

½ tsp. ground allspice

½ tsp. salt

1 tsp. dried thyme

1 garlic clove, crushed

1 can-full long grain rice, rinsed and soaked in cold water for 30 minutes then drained

1 can kidney beans

1. Place the meat in a large bowl. Make the marinade, by putting all the ingredients into a blender. Blend until you have a smooth paste, then empty into the bowl with the meat. Massage the paste into the meat, then cover and set aside for at least 30 minutes. For even better flavour leave it to marinate overnight in the fridge (remembering to bring it back to room temperature before cooking).
2. If you have it, roast the goat shoulder bone for 30 minutes in an oven preheated to 180º Celsius. (The bone adds extra flavour, but skip this step if you were unable to get it).
3. Place a large saucepan over a medium-high heat, then lightly coat the pan with oil. Once the oil is hot, brown a handful of the meat at a time so not to overcrowd the pot. Add a little more oil to the pot if necessary to brown off all the meat (Place the cooked meat on to a large plate or bowl).
4. In the same pot, add  2 tbsp. of oil. Cook the onions through until translucent. Next, stir in the garlic, curry powder, allspice and cumin until fragrant.
5. Add the tomatoes, pepper, dried thyme and the meat and then the water. Mix well and increase the heat to bring to a boil. Next, reduce the heat to a simmer add the scotch bonnet peppers and the bone, cover with pot with a lid and leave to cook for 2-3 hours or until the meat is tender and the sauce has thickened. Check the curry every 30 minutes or so, stirring well and adding a little more water if necessary. (Remove bone after the first hour of cooking).
6. Towards the end of the cooking process, if there is any excess fat/oil floating on top of the curry, use a spoon to skim it off.  Remove from the heat.
7. For the rice and peas, place a large pot over a medium heat. Mix in the coconut milk, water, allspice, salt, thyme and garlic. Bring to a boil then reduce to a simmer. Add the rice cover and cook for about 15 minutes. The rice should be halfway cooked. At this point add the whole can of kidney beans stir in well. Continue to cook with the lid off for a further 15-20 minutes or until the moisture has evaporated.
8. Heat up the curry on a low-medium heat until hot. Serve hot with the rice and peas.