Step 1

Combine goat, garlic, chili, lime juice, thyme, allspice, salt and curry powder in a large dish. Toss together and marinate overnight.

Step 2

Preheat oven to 325°F. Heat a large drizzle of vegetable oil in a braising dish over medium-high heat, remove goat from marinade (reserve marinade), and sear in batches until meat is brown on all sides. Reserve meat. Add onion and green pepper to braising dish and cook until beginning to brown, about 4 minutes. Add goat, reserved marinade, and chicken stock to the onion/pepper mixture and bring to a simmer. Cover with lid and place in preheated oven until goat is tender, about 3 hours.

Step 3

When goat is tender, remove from the oven. If the goat has bones, remove from cooking liquid and when cool enough to handle, carefully remove them. Add coconut milk tomato, peas, and cooked potato, and simmer over medium heat until potato is tender and liquid is thickened. Season to taste with salt and pepper and serve over rice, garnished with cilantro and scallions with lots of cold beer.