To make Jamaican curried goat, marinate goat meat in a mixture of Jamaican curry powder, onion, garlic and spices. Sear the marinated goat meat in curry oil, simmer with potatoes until tender, and serve over steamed white rice.
To make the marinade, combine 2 tablespoons of Jamaican curry powder, one chopped onion and one chopped stalk of green onion. Add four cloves of minced fresh garlic, 2 teaspoons of minced ginger, two sprigs of fresh thyme and salt to taste. Marinate 2.2 pounds of goat meat in this mixture for at least 30 minutes or up to 12 hours in the refrigerator.
Once the goat meat has marinated, remove as many of the aromatics from the meat as you can, and set them aside for later use. Place a large pot over medium-high heat, and pour in 3 tablespoons of vegetable oil. Curry the oil by stirring in 2 tablespoons of Jamaican curry powder and cooking it for two minutes. Then add the goat meat, searing it and allowing its liquid to evaporate before adding 2 cups of water.
Simmer the meat mixture for two hours, and then add back the aromatics from the marinade along with five diced, medium-sized potatoes. Simmer the meat and potatoes for 45 minutes or until the potatoes are tender. Use a slotted spoon to skim off any accumulated fat, and then serve the curried goat over steamed white rice.