Goat / Mbuzi curry on bone is best when slow cooked in strong spices. You have to let the flavours develop and mature while the meat cooks down until it falls off the bone! This can take anywhere from 2.5 hours or more depending on the size of the meat. The sauce will be full of flavour.
Divide the marinade into two, add half of it to the mbuzi meat, mix well and cover
Marinate for a minimum of two hour or up to overnight in the refrigerator.
Pour oil into a wok and heat until it begins to smoke.
Brown mbuzi in batches.
Return all the browned mbuzi meat to the wok and pour in all the reserved marinade.
Add enough water to cover the top of the mbuzi, reduce the heat and cover.
Simmer for 2.5 hours or until mbuzi is falling off the bone.
Add sukari nguru / jaggery and coconut cream. Stir, mix well and simmer for 10 minutes.
Add ukwaju / tamarind paste, simmer for five minutes.
Add dhania leaves and turn off heat.