Create the green seasoning by blending all the green seasoning ingredients in a food processor to form a paste.
Add the blended green seasoning paste to a bowl along with 2 tablespoons of the Jamaican curry powder, ginger, turmeric, and All Spice and mix thoroughly. Add the diced mutton and leave to marinade for at least an hour.
Heat 1 tablespoon of Jamaican curry powder and 3 tablespoons of olive oil in a large Dutch pot. Add the diced onion and cook until soft.
Add a dash of coconut milk to create a thick paste before adding the marinated mutton. Cook with the lid on for 10 minutes.
Add the stock and cook over a low heat for 2 and a half hours, stirring occasionally.
In the meantime, prepare the rice and peas. Empty the red beans with their liquid into a large saucepan and add enough cold water to cover the beans. Stir in the salt, pepper, onion, thyme, garlic, browning and all-purpose seasoning and simmer on a low heat for 10 minutes.
Rinse the rice under cold running water and drain to wash the rice.
Add the rice, 400ml coconut milk, 200ml water and All Spice to the saucepan and stir to combine.
Add thyme and the scotch bonnet (if using) to the surface of the saucepan, then cover with a lid and bring to a boil. Then reduce the heat to low and simmer for 12 - 15 minutes.
Once the rice is cooked, and all the liquid has evaporated, take the saucepan off the heat, leaving the lid on so the rice remains warm.
Return to the curry. Add the remaining coconut milk, the potatoes, thyme, sliced spring onions and scotch bonnet to the pan, then summer for 15 minutes.
Remove the scotch bonnet, thyme and spring onions, then cover the pot with the lid and leave to cook on a medium heat for 30 minutes or until the potatoes are cooked.
Serve the curry with rice and peas and garnish with spring onions or thyme.
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