Chop the goat meat into bite-sized pieces. Peel and cube the potatoes, and finely chop the onions, garlic, and ginger.

In a large pot, heat oil over medium heat. Add the curry powder, stirring constantly for 30 seconds.

Add the goat meat to the pot and sear for 5-7 minutes until browned.

Stir in the chopped onions, garlic, ginger, and scotch bonnet pepper. Cook for 3-4 minutes.

Add the cubed potatoes, thyme, bay leaves, and enough stock to cover everything. Bring to a boil, then reduce heat and simmer.

After 2.5 to 3 hours, check if the goat meat is tender. Adjust seasoning with salt to taste.