Known as 'Curry and Aloo', this version features soft potatoes that thicken the gravy.
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Season the goat meat with green seasoning, salt, and half of the garlic; let it marinate for at least 2 hours or overnight.
In a small bowl, mix the curry powder and cumin with a little water to create a thick paste.
Heat oil in a heavy-bottomed pot or pressure cooker over medium-high heat, then sauté the onions and remaining garlic until translucent.
Add the curry paste to the oil and 'fry' it for 2-3 minutes until the oil starts to separate and the spices are fragrant.
Add the seasoned goat meat to the pot and stir well to coat; cook for 10 minutes until the meat releases its own juices and browns slightly.
Pour in the boiling water and add the whole pepper; cover and simmer for 45-60 minutes (or 20 minutes in a pressure cooker) until the meat is nearly tender.
Add the cubed potatoes (aloo) to the pot and continue to simmer for another 20 minutes until the potatoes are soft.
Crush a few pieces of the potato against the side of the pot to thicken the gravy, adjust salt to taste, and serve hot with roti or rice.
