Step 1

For the seasoning: In a blender or food processor, combine the cumin, caraway, mustard and peppercorns and process to a medium-fine coarseness. Combine the remaining ingredients in a separate bowl and add the ground spices. Break up any additional clumps and mix well. Store in an airtight container, in a cool, dry place, such as your cupboard.

Step 2

For the stew: Heat the oil in a large skillet over MEDIUM-HIGH heat. In a bowl, combine the curry powder, allspice, salt and seasoning. Add the goat meat and mix until all of the meat is well and evenly covered. When the skillet is hot, add the meat and brown it on all sides. Do this in batches if necessary, being careful not to overcrowd the skillet.

Step 3

When meat has been browned, stir in the onion, garlic and ginger. Stir occasionally for about 5 minutes, or until the onions are soft and the mixture is aromatic. Add the meat mixture to a Crock Pot with the coconut milk, tomatoes, stock and potatoes. Cover and cook for 2 hours on HIGH or 6 hours on LOW. Once the goat meat is tender, serve immediately.