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Marinating the Goat (12 hours before cooking): In a large bowl, combine the goat pieces, half of the sliced white onion, half of the sliced green onions, half of the minced garlic, half of the minced fresh turmeric (or ground turmeric), half of the fresh thyme sprigs, and 1 sliced scotch bonnet pepper. In a separate bowl, mix all the ingredients for the Curry Blend: garlic powder, coriander, turmeric powder, paprika, salt, and black peppercorns. Sprinkle the Curry Blend over the goat and spices mixture and mix well, making sure all pieces are coated evenly. Cover the bowl with plastic wrap or a lid and refrigerate for at least 12 hours (overnight is best) to allow the flavors to meld and the meat to marinate.

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Cooking the Curry Goat: In a large, heavy-bottomed pot or Dutch oven, heat the sunflower seed or grapeseed oil over medium heat. Add a scotch bonnet pepper and thyme to the pan, allow to brown and add flavourful aromatics to the oil. Remove from oil. Add the marinated goat and spice mixture to the pot, and cook for about 5-7 minutes, stirring frequently, until the meat is slightly browned.

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3. Adding Water and Simmering: Pour the boiling hot water into the pot with the goat. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 2 hours.

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Continue Cooking and Adjusting Seasoning: After 2 hours of cooking, taste the curry and adjust the seasoning to your liking. You can add more salt or spice if needed, based on your preferences.

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Last 15 Minutes: In the last 15 minutes of cooking, add the remaining half of the sliced white onion, sliced green onions, minced garlic, minced fresh turmeric, and fresh thyme sprigs to the pot. This will give the dish a more layered flavor and retain some of the freshness of the ingredients.

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Garnish with fresh sliced green onion and thyme and serve with steamed white rice or Roti. Enjoy!