Incorporates bouillon cubes and ginger for a flavor profile reminiscent of Nigerian goat stew.
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Season the goat meat with salt, pepper, and half of the grated ginger, then let it marinate for at least 1 hour.
Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat and brown the goat meat in batches.
Remove meat and in the same oil, sauté the onions, remaining ginger, and garlic until the onions are translucent.
Stir in the curry powder and tomato paste, cooking for 2 minutes to 'wake up' the spices and darken the paste.
Return the goat meat to the pot and add the crushed bouillon cubes, scotch bonnet, and thyme sprigs.
Pour in the coconut milk and water, ensuring the meat is mostly submerged, then bring to a boil.
Reduce heat to low, cover tightly, and simmer for 1.5 to 2 hours until the goat is fork-tender and the sauce has thickened.
Remove the thyme stems and adjust seasoning with salt to taste before serving over jollof or white rice.
