Focuses on fresh thyme, scallions, and parsley for a bright, aromatic curry.
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Season the goat meat with salt, pepper, and half of the curry powder, then let it marinate for at least 30 minutes.
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the diced onions and the remaining curry powder to the oil, stirring for 2 minutes to 'burn' the curry and release aromatics.
Add the goat meat to the pot and brown on all sides for about 8-10 minutes.
Stir in the garlic, scallions, thyme, and half of the fresh parsley, coating the meat thoroughly.
Pour in the stock until the meat is just covered and add the whole scotch bonnet pepper on top.
Reduce heat to low, cover tightly, and simmer for 90 minutes to 2 hours until the meat is fork-tender.
Remove the scotch bonnet and thyme stems, stir in the remaining fresh parsley, and serve hot over rice.
