Curry Goat

• 2 medium Yellow onion
• 4 cloves Garlic
• 20 g Ginger root
• 1 piece Habanero pepper
• 6 sprigs Fresh thyme
• 2 tbsp Curry powder
• 1 tsp Allspice
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Vegetable oil
• 900 g Goat shoulder, bone-in
• 2 tbsp Tomato purée
• 900 ml Water

1. Prepare your aromatics: thinly slice the onion, crush the garlic, and finely grate the ginger. Split the habanero pepper lengthways; for a milder curry, leave it whole so it can be removed later. Pick the thyme leaves from the sprigs and keep the stems for the pot.
2. Season the goat with the fine sea salt, black pepper, curry powder and allspice, rubbing it in well. Heat the vegetable oil in a dutch oven over medium-high heat. Brown the goat in batches until deeply coloured on all sides, 8 to 10 minutes per batch, then transfer to a plate.
3. Lower the heat to medium and add the onion to the pot. Cook, stirring and scraping up the browned bits, for 6 to 8 minutes until softened and lightly golden. Stir in the garlic and ginger and cook for 1 minute until fragrant.
4. Stir in the tomato purée and cook for 2 minutes to deepen the flavour. Return the goat to the pot along with any resting juices, then add the water, thyme leaves and thyme stems. Add the habanero pepper, bring to a gentle simmer, then cover with a lid slightly ajar.
5. Simmer very gently for 2 hours 20 minutes to 2 hours 30 minutes, stirring occasionally, until the goat is very tender and the gravy is rich. If the pot looks dry at any point, add a splash of water to keep the meat just covered. Remove the habanero pepper (if left whole) and the thyme stems before serving.

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