Jamaican curry goat (Curry goat)

1. Cut the goat meat (shoulder or leg on the bone) into 4-5 cm pieces and mix thoroughly with two-thirds of the curry powder, the finely chopped onion, crushed garlic, grated ginger, thyme, crushed allspice, salt and pepper; refrigerate for at least 2 hours, preferably overnight.

2. Heat the oil in a heavy pot, add the remaining curry powder and fry for 1 minute, stirring – Jamaican cooks call this "burning the curry", and it deepens the flavour.

3. Add the meat and fry over high heat for 8-10 minutes, until it is coloured on all sides and the onion has softened.

4. Pour in the water, add the whole, intact habanero (this way it gives aroma but not heat) and simmer, covered, over low heat for 1½-2 hours, until the meat almost falls off the bone.

5. Add the potatoes cut into large cubes and cook uncovered for another 25-30 minutes; some of the potato breaks down and thickens the sauce. Remove the habanero.

6. Season with salt and serve with white rice or rice and peas and fried plantain.

Tip: If you can't get goat, it works very well with lamb on the bone (shoulder, neck) too.