Added chickpeas as I didn’t have beans to hand and used just one scotch bonnet as this was my first time cooking with this chilli. I like to cook stews, ragu, casseroles and curries a couple of days ahead of planned day to eat in order for the flavour to develop. So my picture is of the finished curry in its storage container waiting to be refrigerated. The recipe makes as I hope you can see a dark, unctuous sauce supporting deliciously tender pieces of goat meat. Can’t Waite to pair this with rice and homemade Roti Canai. Two scotch bonnet wouldn’t have made this too spicy hot but for us one is just right.
