1. Wash and cut the meat into large chunks about 1 inch pieces and drain well.
  2. Mix the all spice and curry powder together and set aside.
  3. Heat the oil in a large saucepan and add the onions and scotch bonnet chili to the pan and sauté.
  4. Stir from time to time, until the onions just start to brown, about 5 minutes.
  5. Then add the ginger and garlic, mix well and sauté for another 2 minutes.
  6. Add the meat along with the coconut milk, tomatoes. Stir to combine.
  7. Add the thyme. Bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat.
  8. Once the meat is close to being done – tender but not falling apart yet – Add the potatoes and mix in. The stew is done when the potatoes are. Taste for salt.
  9. For the rice bring a large pan of water to the boil and stir in the rice. Return to boil, cover and simmer for 15-20 mins.
  10. Drain well and serve with the delicious curry goat.