Wash the goat meat and season thoroughly with 2 stock cubes, half a spoon of mixed spice, 1 spoon of curry powder, half spoon of thyme and 1 spoon of Mimosasplace garlic ginger paste

Allow to marinate for 5 hours or overnight

Set a pot on heat, add a cup of cooking oil and fry the marinated goat meat. Ensure it browns on both sides

Add chopped onions to the goat meat, pounded atarodo peppers and tomato paste. Stir well, cover to cook for 2 mins then add the peeled Irish potatoes.

Then pour in the milk extracted from 2 coconuts. Cover but not completely and allow to cook for 8-10mins.

Check for seasoning and correct where necessary

Mix the flour with water to get a smooth but slightly thick consistency then pour into the cooking pot. Don't pour all at once, pour and stir till you get desired thickness.

Turn off the heat and add the chopped carrots and green bell peppers.

Serve with basmati rice or Jamaican rice and kidney beans.