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1 Tbsp vegetable oil

6 Tbsp Jamaican curry powder

3 bay leaves

1 Tbsp allspice

3 pounds goat in 3in chunks

1 Tbsp kosher salt

1 Tbsp smoked paprika

2 tsp cracked black pepper

2 medium onions, chopped

2 habanero or Scotch bonnet peppers, seeded and chopped

A 2-inch piece of ginger, peeled and minced

1 head of garlic, peeled and chopped

1 15-ounce can of tomato sauce or crushed tomatoes

1 Tbsp dried thyme

¼ cup water

5 Yukon gold potatoes, peeled and cut into 1-inch chunks

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1. Preheat sous vide to 180 F

2. Thaw goat meat for 15 minutes.

3. Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons curry powder and bay leaves and heat until fragrant.

4. Cook onions, habanero, ginger, garlic: Add the onions and habanero to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes.

5. Add tomatoes, rest of curry powder, water, thyme, then simmer for 5 minutes. Let stand to cool for 15-20 minutes

6. Place meat in sous vide bag. Pour the curry sauce mixture into bag and shake bag to coat the meat. Place into sous vide tank.

7. Sous vide for 24 hours.

8. Remove from sous vide and empty all the meat and sauce into a Dutch oven. Pick out the meat onto a tray and separate the bones and large fat out to discard.

9. Once all the meat is out of the sauce, use hand mixer to blend the sauce into a smoother sauce. Add potatoes and cook on medium for 15-20 minutes.

10. Broil the meat in the oven for 15 minutes. Once potatoes are softened in sauce, add the broiled meat back into the sauce

The stew is better the day after, or even several days after, the day you make it. Serve with Jamaican rice and peas , a coconut rice with kidney beans