2 tablespoons olive oil
5 pounds bone-in goat legs
1 medium Spanish onion, sliced
2 carrots, cut into 1-inch slices
1 clove garlic, finely chopped
1/2 Scotch bonnet or other hot chili pepper, seeded and chopped
One 1-inch piece fresh ginger, finely chopped
1 tablespoon chopped fresh thyme
2 tablespoons curry powder
1 tablespoon ground allspice
Salt and pepper
4 cups chicken stock
2 cups canned whole tomatoes, crushed in a bowl
1 1/2 cups white wine
4 ounces calabaza pumpkin, peeled and cut into 2-inch pieces
4 ounces chayote squash, left unpeeled, cut into 2-inch pieces
4 ounces malanga, cut into 2-inch pieces
Two 12-ounce cans unsweetened coconut milk
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