Jamaican Lamb/Goat Curry with Coconut Rice 牙买加咖喱配椰子饭
用料：
300-500glamb/lamb bones/goat
1, blenderOnion
Thumb size, blenderGinger
2-3 cloves, blenderGarlic
1, choppedSpring onion 
3-4, omit:rich flavourPotatoes (Cyprus) 
1, cut to 2 halvesFresh scotch bonnet chilli
400ml can1 can coconut milk
400g tin1 tin of chopped tomatoes
1, choppedTomato 
2-3Fresh thyme or sage sprigs (never use dried thyme) 
DozenVegetable, eg okra
2 tbsp or 2 thumb sizesCoconut sugar or sugar
2 tbspSoy sauce
1 tbspVinegar (老醋）
2 1/2 tbspground turmeric
1 tablespoon ground coriander powder
1 tablespoon cumin seeds
2 teaspoons All spice
1 1⁄2 teaspoons black pepper
2 teaspoons ground ginger
2 teaspoons dry yellow or black mustard seeds
2 teaspoons ground fenugreek
5-6 whole cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon 
3Star anise
1Cinnamon stick
3Bay leaves
做法：
1. Make the Jamaican curry powder mix:

2 1⁄2 tablespoons ground turmeric
1 tablespoon ground coriander powder
1 tablespoon cumin seeds
2 teaspoons All spice
2 teaspoons ground ginger
2 teaspoons dry yellow or black mustard seeds
2 teaspoons ground fenugreek
1 1⁄2 teaspoons black pepper
1 whole clove or grounded 
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon 

Leave chilli power out so you can adjust the spicy level later because fresh scotch bonnet chillis have unpredictable levels of spiciness.
  
The above quantity is enough for one large pot of stew with 300-500g lamb/with bones, one onion, with 3 medium potatoes and a little vegetable such as okra. 
2. Cut the meat into 2-3 cm chunks. If you have bones, you can use them, too. Season with the curry mix above, add 2 tbsp soy sauce, 1tsp sugar, 1 tbsp vinegar, 1 chopped onion, thumb-size chopped ginger, and leave in fridge overnight. If omitting this step, fry the spices in oil at low heat for 5min and add soy sauce later.
3. If the meat is naturally fatty, arrange the meat in a large pot and brown under medium heat. If the meat is not oily, Heat oil in a large pot over medium-high heat. Pat the meat free of the fragments of the marinade and brown well in the curried oil. Do this in batches and don’t overcrowd the pot. It will take a while to do this, maybe 20 minutes or so. Set the browned meat aside. 
4. To the pot add 2 tbsp oil, over low heat fry the leftover curried fragments from the marinade for 5min; add the minced ginger and garlic, and 1 scotch bonnet chilli cut into 2 halves, sauté for another 1-2 minutes.

5. Pour 1 can of coconut milk and 1 tin of chopped tomatoes and 1 fresh chopped tomato. Add 1-2 cups of water. Add 1 star anise and 1tsp coconut sugar. Add the fresh thyme/sage as whole sprigs - easier to remove later (never use dried thyme!). Bring to a simmer.
6. Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well. and let it cook until the meat is falling- apart tender, which will take 1-2 hours. Longer if you have a mature goat.

While the meat stews, make coconut rice:
1 cup long grain rice (never use short grain for this!)
1 cup coconut milk
1/2 cup water
Pinch of salt
1 tsp coconut sugar

Cook in rice cooker. 
7. Add the potatoes when it is the last hour of cooking. Omit if wanting a richer flavour. Recommend Cyprus potatoes, very fluffy! The stew is done when the potatoes are done. Taste for salt and add an appropriate amount - add salt last or the potatoes will mask the salt taste. If preferred, add small amount (a handful) of vegetables such as okra and one chopped spring onion at the last 5 min. 
8. Skim off the layer of oil at the top of the curry before serving. Do this with a large, shallow spoon, skimming into a bowl.

The stew is better a day after the day you make it. If not, leave the pot standing and covered for an hour before reheating and serving - the standing time dramatics improves the fusion of flavour. Serve with coconut rice.