- Heat the oil in a pan and add the goat meat and onions. Cook for 5 minutes stirring regularly until starting to brown.
- Add all the other ingredients, except the coriander, stir and bring to the boil. Put the lid on, reduce the heat and simmer gently for 2–2.5 hours stirring regularly, until the goat is tender. Add a little more water if needed.
- Serve with a sprinkle of coriander.
- Goat meat can be hard to obtain, even from specialist butchers, but mutton chunks on the bone are often used for this dish and work just as well.
- For a lower fat version, use chicken thighs – they will cook more quickly so reduce the cooking time by an hour.
- Be warned, Scotch bonnet chillies may be very small – but they're also very hot!
- Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.