Caribbean Mutton Curry - one that isn't as hot as hell!

I have a chum, Michael, who runs a Caribbean-theme food stall at our local hawker market.

He makes an awesome goat curry! but - it's way, way, and I mean WAY, too chilli-hot for my husband and so our son can't eat it either. which is a shame :-(

When I talked to him about it he said that's just the way it is - his mum made it that way and you can't mess with it.

I love that his Jamaican-born mum taught him how to cook :-D especially because I get to eat goat (sometimes mutton, which is easier to find) anytime I like and it tastes just how I remember from the days I lived in SE25.

anyway, I decided to give it a go - a Jamaican curry that wasn't too hot so that the hubz could eat it.

ingredients:
500g mutton, bone-in, cut into cubes by a friendly wet-market butcher. I couldn't find goat meat on the day so went for sheep
vegetable oil - I don't cook with olive oil, I use that for dressings. I read somewhere that olive oil breaks down during the cooking process - if anyone knows more about this, please let me know!
1 onion, chopped
2 medium potatoes, peeled and cut into chunks
1 tsp minced garlic
1 tsp minced ginger (yes, I use the stuff that comes in jars! fresh garlic and ginger don't keep well here but fresh would be better if you live in a different climate)
couple of sprigs of thyme - it's in plastic in the picture because I took it from the freezer and I certainly didn't use all of it, just a couple of sprigs.
3 tsp curry powder
chilli pepper, chopped (diced into large pieces)
1 tin (400g) chopped tomatoes
200ml carton coconut cream
1 tsp allspice
salt and pepper

1. I heated a tablespoon, or so, of oil and added the curry powder and allspice to it and browned the meat. took about 10 minutes - I don't know why but cooking timings here are longer than in the UK. so, it would probably only have taken 5 mins.
2. remove the meat and place into a bowl. add the onions to the pan and cook for 5 or so minutes - until translucent but not browned.
3. add the chopped pepper to the pot. sprinkle on some salt and add the ginger and garlic. saute for a couple of minutes.
4. add the meat, and any juices, back into the pot. mix and add the the coconut cream, tomatoes and a couple of tablespoons of water. Add the thyme. bring to a simmer and then lower the heat and cook for around, at least, 2 hours..
5. When the meat is tender, add the potatoes and continue to cook for about 30 mins - until the potatoes are tender but not turned to mush!
6. I served it with rice and beans.

Couple of notes:
I didn't use a hot chilli, such as a habanero, but one of those large chilli peppers that aren't hot - I don't know the name for them so someone smarter than me may be able to help. They're probably not even a chilli, but some sort of capsicum.
It took a lot longer than 2 hours to cook the meat. After 3 hours of cooking, and adding more water so that it didn't dry out, I took it off the heat and put it in a bowl and put it in the 'fridge overnight. I continued cooking it and added the potatoes for around another hour! plus more water.
Taste it! often. I added more salt and pepper as the water had diluted the taste of the sauce.
I never added more chilli powder though, but you make it as hot as you want
That "trick" Mike told me about - adding 1 tsp allspice to 3 tsp of regular curry powder to make a Jamaican curry powder is brilliant. thanks, again, to Mike's mum!
It made enough for 3 portions for us and the hubz had seconds, which is always a good sign :-D