Heavy on the geera (cumin) and green seasoning, this version is savory and rich.
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Season the goat meat with green seasoning, salt, and 1 tablespoon of the curry powder; marinate for at least 4 hours or overnight.
In a small bowl, mix the remaining curry powder and 1 tablespoon of the geera with a little water to form a thick paste.
Heat oil in a heavy-bottomed pot or pressure cooker over medium-high heat and sauté the onions and garlic until translucent.
Add the curry paste to the oil and 'fry' the curry for 2-3 minutes until it darkens and smells fragrant, being careful not to burn it.
Add the marinated goat to the pot and stir well to coat every piece of meat with the fried curry mixture; cook for 10 minutes to sear.
Pour in the boiling water and add the scotch bonnet and thyme; cover and simmer on low for 1.5 to 2 hours (or pressure cook for 30 mins) until meat is tender.
Add the potatoes and the remaining tablespoon of roasted geera, then simmer for another 15 minutes until the sauce thickens to your liking.
Taste for salt and remove the scotch bonnet pepper before serving hot with roti or rice.
