First of all crush the allspice berries and peppercorns with a pestle and mortar, then add half the chopped chilli and combine this with a dessertspoon of oil and use this mixture to coat the pieces of meat.
Leave them aside (covered) for a couple of hours to absorb the flavours. When you’re ready to start cooking, pre-heat the oven to gas mark 1, 275F, 140C. Now heat 1 tablespoon of oil in a flameproof casserole and when it’s nice and hot brown the cubes of meat – a few at a time – removing them to a plate when browned. If necessary add another dessertspoon of oil to the pan then add the onion, garlic, thyme and remaining chilli and cook for five minutes or so till it’s softened.
Next return the meat to the pan, with the bay leaves and a good seasoning of salt, then pour in the stock and coconut milk. Give it all one good stir, and bring it up to simmering point before covering the pan and transferring to the lowest shelf of the oven.
Cook for 2 hours, then add the peppers and squash. Give it another stir, replace the lid and continue cooking for a further half an hour, by which time the meat and vegetables should be nice and tender. This is great served with a mound of leaf spinach.