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1
Combine the Jamaican curry powder, chopped scotch bonnet, green onions, garlic, ginger, and thyme into a dry paste. Coat the goat pieces thoroughly in the paste, working it into the cuts around the bone. Cover and refrigerate overnight — the marinade is sufficiently penetrated when the surface of the meat has taken on a deep yellow stain and the aroma is inseparable from the flesh.
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2
Set a heavy-based pot over medium heat. Add the marinated goat pieces with no additional fat — the rendered goat fat will provide the cooking medium. Sear in batches until each surface is deeply coloured, turning as needed. The pot is ready to proceed when a substantial fond has built on the base and the room carries the full scent of toasted curry and caramelised meat.
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3
Return all the meat to the pot. Add enough water to come halfway up the sides of the meat. Add the whole allspice berries and the whole scotch bonnet. Bring to a gentle simmer, then reduce the heat to low. Cover and cook for 2 to 3 hours, turning the pieces occasionally. This is where the dish lives or dies: the collagen and bone marrow must be given the full duration to render — the meat is done only when it yields completely to a gentle pull and the sauce has thickened visibly from the marrow, clinging rather than pooling.
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4
Remove the lid and raise the heat to medium-high. Cook, stirring steadily, until the liquid evaporates and the curry paste clings directly to each piece of meat in a dense, almost dry coating. The dry-down is complete when the bottom of the pot hisses sharply on each stir and no free liquid remains — only the fat and the collapsed aromatics binding the meat.