Caveman Curried Goat

A paleo variation of the Jamaican Classic

2 tbsp coconut oil
6 tbsp curry powder
1/2 tbsp allspice
3lbs of goat including bones
2 large onions
1-2 scotch bonnet peppers or habbanero peppers
2 inch of fresh ginger minced
2 cloves of garlic finely chopped
1 can of coconut milk
1 can of chopped tomatos
1tbsp thyme
1-2 cups of water
1/2 butternut squash diced

1. in a large pan, fry onions and garlic in coconut oil untill
onions become translucent, don't burn
2. Mix the curry powder and allspice together and put half in the pan
with onions and garlic stir in the ginger and chopped chilli
3. add the diced butternut squash and the goat and add the water
4. Stir mix for 10mins and add the chopped tomatoes, rest of spice and the thyme
simmer for 10mins
5. Add the coconut milk stir well and season to taste
6. Simmer for 10mins
7. Transfer everything to an oven proof casserole dish and cook at approx 180degc for 2-3 hours
or put in slow cooker.

Goat should be juicy and tender and just fall off the bone

Serve on it's own or with paleo rice.