I made it on Friday night, a bit too late and we eneded up eating a while it was still a bit chewy. Much better the next day when I'd cooked it for another hour.
Almost to spec, I used on-the-bone goat, so a lot longer cooking. I didn't have any corriander leaf, and didn't bother with stock. I made double but didn't double up the spices as it looked pretty heavily spiced already. I didn't find it especially hot, I used 15 green chillis, plus 2 tsp chilli powder. I'd use the scotch bonnets next time just for the flavour.
Another delicious traditional style recipe, no tumeric, maybe a hint for those looking for 'brown' curries.
Here's a couple of photos.
Ready to eat

After I'd attacked it.

Not great photos and I was't sure what the final consistancy I was aiming for.