Jamaican Curry Goat

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1. 1Step 1: Place the goat meat in a large bowl and cover with cool water in the sink. Soak and cleanse the meat, optionally with a little vinegar and lemon/lime wedges, to remove any debris or grime. Drain and rinse well, then pat dry with paper towels and transfer to a clean bowl.
2. 2Step 2: Season the goat meat with 4 tablespoons Jamaican curry powder, Madras curry powder, ground roasted geera, allspice, salt and pepper, and worcestershire sauce. Use your hands (gloved if desired) to massage the spices into the meat thoroughly.
3. 3Step 3: Cover the bowl with a lid or plastic wrap and refrigerate to marinate for at least 2 hours, preferably overnight for best results.
4. 4Step 4: In a large heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat until shimmering. Swirl the pot to coat the bottom evenly. Sprinkle in the remaining 2 tablespoons of Jamaican curry powder and stir with a wooden utensil. Burn the curry in the oil, stirring frequently, until fragrant and deep golden brown, about 30 seconds.
5. 5Step 5: Working in batches, add goat meat without overcrowding. Cook until nicely seared, about 2 minutes per side. Transfer browned meat to a clean vessel and repeat with remaining meat, adding a bit more oil between batches only as needed. Set browned meat aside and reduce heat to medium.
6. 6Step 6: Add onion, scallions, garlic, ginger, fresh thyme, and tomato paste to the pot. Sauté with a wooden utensil until lightly tender, scraping up any caramelized bits, about 3-4 minutes.
7. 7Step 7: Return all browned goat meat to the pot, nestling it on top of the aromatics along with any collected juices. Pour in the chicken stock, ensuring the meat is almost completely submerged. Add the Scotch bonnet pepper and gently stir everything together.
8. 8Step 8: Reduce heat to low, cover, and cook for 2 to 2 1/2 hours, checking and stirring every 30 minutes, until the meat is extra tender and falling apart.
9. 9Step 9: Add the potatoes and gently stir to combine, making sure they are nestled in the stew. Cook for 20 minutes or until potatoes are tender; they will thicken the gravy.
10. 10Step 10: Discard the Scotch bonnet pepper and thyme sprigs. Taste and adjust with more salt and pepper if desired. Serve immediately, ideally with rice and peas and plantains.