A festive version using a whole leg of goat marinated for 24 hours in curry spices.
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Clean the goat leg with lime juice and water, then pat completely dry; use a sharp knife to score the meat in a crosshatch pattern about 1 inch deep.
In a food processor, pulse together the curry powder, scotch bonnets, garlic, ginger, pimento, scallions, oil, and salt to create a thick, aromatic paste.
Rub the marinade deep into the scores and all over the leg, then wrap tightly in plastic wrap and refrigerate for exactly 24 hours to tenderize the connective tissue.
Preheat your oven to 275°F (135°C) and place the marinated leg into a heavy-bottomed roasting pan or Dutch oven.
Whisk the coconut milk and dark rum together, then pour into the bottom of the pan; scatter the fresh thyme sprigs over the meat.
Cover the pan tightly with a double layer of foil or a heavy lid to ensure no steam escapes, creating a pressurized braising environment.
Slow-roast for 5 to 6 hours, basting every 90 minutes with the pan juices, until the meat is fork-tender and beginning to pull away from the bone.
Remove the cover and increase the heat to 425°F for the final 15 minutes to reduce the sauce and create a deep, caramelized curry crust on the exterior.
