Wow, I just loved that goat curry. Definitely would do again. After the hubby had eaten out the meat I went ahead and cooked a batch of potatoes and baby carrots in the remaining sauce. Cauliflower would have been good too. I feel the heat of the single habanero increased as the sauce aged, fresh it wasn't too hot at all but a couple of days later I was feeling more of it.
I have the jerk marinade made up for this week's batch of goat which will still be a couple of days before I made it. But, I was out in the kitchen doing stuff and came upon my remaining habanero and had the other ingredients so used the chopping board and blender while they were out. This is the recipe I'm using -- pretty much as is, except only 1 habanero and I put in more soy sauce. Also I left out the beer and molasses, I will be missing the hint of sweet.
https://chefs-table.homebrewchef.com...-lamb-venison/
Probably will be cooking on Wednesday this week.