1 Scotch bonnet chilli, left whole and pierced
4 garlic cloves, chopped
2 tsp minced fresh root ginger
1 onion, sliced
3 potatoes, peeled and chopped
6 spring onions, chopped
small bunch thyme
500ml/18fl oz chicken stock
rice and peas, to serve
1 tbsp allspice
2 bay leaves
1 tsp black peppercorns
salt and freshly ground black pepper
30g/1oz dark brown sugar
4 tbsp curry powder
1 tbsp tomato pur茅e
2 tbsp vegetable oil
1 tsp white pepper
1kg/2lb 4oz goat meat on the bone, chopped into 10cm/4in pieces