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1
Chop the onion, crush the garlic and finely chop the scotch bonnets.
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2
Crush the cardamom pods and scrape out the seeds, discarding the husks.
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3
Blend the ginger, cinnamon and turmeric in a baking dish and toss the goat meat in it until lightly covered.
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4
Place the creamed coconut in the dish with the meat and drizzle lightly with 2 tbsp olive oil.
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5
Place in the oven on a medium-high heat.
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6
Meanwhile, heat the remaining tbsp olive oil in a deep-sided frying pan/skillet.
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7
Add the onions and garlic and cook until soft.
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8
Combine with the coriander seed and cumin and work until the oil and spices start to form a paste.
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9
Add half the scotch bonnets.
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10
Cube the pepper, courgette and aubergine and add to the onions and garlic, tossing in the spice paste until coated.
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11
Cook lightly, then add the tinned tomatoes and pinch of salt.
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12
Stir thoroughly.
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13
Once the goat meat is browned on the edges and the coconut has softened, blend lightly to soften the coconut further.
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14
Then, pour the tomato/vegetable mixture into the baking dish and combien well.
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15
Add the garam masala and remaining scotch bonnets and return to the oven for 25 minutes, stirring occassionally.
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16
Add the finely chopped, fresh coriander leaf 5-10 minutes before serving and stir well.
