Season the goat meat with 2 tablespoons of curry powder, salt, black pepper, half of the chopped onion, minced garlic, and ginger. Rub the seasonings thoroughly into the meat and let it marinate for at least 30 minutes, or overnight in the fridge for deeper flavor.

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the remaining 1 tablespoon of curry powder to the hot oil and toast it for about 30 seconds until highly fragrant and slightly darkened.

Add the marinated goat meat to the pot, shaking off excess marinade, and sear until the meat is browned on all sides, about 8 to 10 minutes. This step locks in the juices and creates a rich flavor base for the gravy.

Pour in the beef broth, remaining onion, garlic marinade residue, fresh thyme sprigs, and the whole Scotch bonnet pepper. Bring the mixture to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 60 minutes until the goat begins to soften.

Stir in the cubed potatoes, cover again, and continue to simmer for an additional 20 to 25 minutes, or until the potatoes are fork-tender and the gravy has thickened to your liking.

Remove the Scotch bonnet pepper and thyme sprigs before serving to prevent excess heat, then ladle the tender curry goat and potatoes over warm coconut rice and peas.