Combine curry powder, thyme, scotch bonnet peppers, diced onions, diced scallions, salt, and pepper in a bowl.

Marinate the goat meat overnight in the spice mixture.

Remove the goat meat from the marinade, reserving the leftover marinade.

In a hot braising pan, brown the goat meat and chopped fresh garlic.

Add diced carrots, diced tomatoes, diced potatoes, chopped ginger, and the reserved marinade to the pan.

Pour in chicken stock until the meat and vegetables are covered.

Bring to a simmer, then reduce heat and stew for approximately 1 hour, or until the goat meat is tender and almost falling off the bone.