• 50 g (2 oz) fresh root ginger, grated
  • 1 Scotch bonnet chilli, deseeded and finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon ground allspice
  • ½ teaspoon ground turmeric
  • 750 g (1½ lb) boneless shoulder of goat, cut into small cubes
  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 3 garlic cloves, crushed
  • 200 ml (7 fl oz) lamb or chicken stock (see pages 110 and 36 for homemade)
  • 400 ml (14 fl oz) can coconut milk
  • 4 tomatoes, skinned (see page 11) and roughly chopped
  • 500 g (1 lb) waxy potatoes, cut into 1.5 cm (¾ inch) dice
  • salt and pepper

Mix together the ginger, chilli and ground spices. Place the goat in a non-metallic bowl, add the spice blend and mix together well. Cover loosely and leave to marinate in the refrigerator for several hours or overnight.

Heat the oil in a flameproof casserole and fry the goat in batches, until deep golden on all sides, lifting out with a slotted spoon on to a plate. Add the onions to the casserole and fry gently for 5 minutes.

Stir in the garlic, stock, coconut milk and tomatoes and bring to a simmer. Return the goat to the casserole, cover and cook in a preheated oven, 150°C (300°F), Gas Mark 2, for 1½ hours or until the goat is tender. Add the potatoes to the casserole and return to the oven for a further 30–40 minutes until tender. Season to taste and serve in bowls.

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