A slow-cooked classic featuring Scotch bonnet peppers and pimento berries for an authentic island kick.
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Season the goat meat with 2 tablespoons of curry powder, salt, pepper, garlic, onion, ginger, and thyme; marinate in the refrigerator 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 2 tablespoons of curry powder to the hot oil and 'burn' the curry for 1 minute to release the aromatics, being careful not to let it turn black.
Add the marinated goat meat to the pot and sear until browned on all sides, approximately 10 minutes.
Pour in the boiling water until the meat is just covered, then add the pimento berries and scotch bonnet pepper.
Reduce heat to low, cover tightly, and simmer for 1.5 to 2 hours, stirring occasionally, until the meat is tender.
Add the cubed potatoes to the pot and continue to simmer for another 20-30 minutes until the potatoes are soft and the gravy has thickened.
Adjust seasoning with salt and pepper to taste, remove the thyme stems, and serve hot over white rice or rice and peas.
