For those who love heat, this recipe doubles the pepper count for a fiery finish.
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Season the goat meat with 2 tablespoons of curry powder, salt, pepper, and half of the minced garlic; marinate for at least 4 hours or overnight.
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the remaining curry powder to the hot oil and 'burn' it for 1 minute until fragrant and dark, taking care not to let it smoke excessively.
Add the goat meat to the pot in batches, searing until browned on all sides, then stir in the onions, ginger, and remaining garlic.
Pour in the stock and coconut milk until the meat is just covered, then add the Scotch Bonnet peppers, thyme, and crushed allspice.
Reduce heat to low, cover tightly, and simmer for 1.5 to 2 hours until the meat begins to get tender.
Add the cubed potatoes to the pot and continue to simmer for another 30 minutes until the potatoes are soft and the sauce has thickened.
Adjust salt to taste and remove the woody thyme stems before serving over white rice or with roti.
