A creamy variation using full-fat coconut milk to mellow the heat of the peppers.
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Season the goat meat with 2 tablespoons of curry powder, salt, and pepper; marinate for at least 2 hours or overnight.
Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat and brown the goat meat in batches.
Remove the meat and in the same oil, sauté the onion, garlic, and ginger until softened and fragrant.
Add the remaining 2 tablespoons of curry powder to the oil and toast for 1 minute to 'bloom' the spices.
Return the meat to the pot and add the stock, bringing the mixture to a gentle boil.
Reduce heat to low, cover, and simmer for 90 minutes until the meat is starting to become tender.
Stir in the coconut milk, potatoes, thyme, and the whole Scotch Bonnet pepper.
Simmer uncovered for another 30-40 minutes until the sauce has thickened and the meat is fork-tender.
