I'm not keen at all, as not a red meat fan, but DH makes it and his version is widely celebrated among friends (Jamaicans who cook their own versions and people completely green to Caribbean cooking alike).
He buys his goat in Brixton market. Where do you live? Not many butchers outside of areas with big African/Caribbean populations stock it.
His recipe is:
Enough goat for 6 people to have a decent sized serving - he reckons 'a couple of pounds or so' of goat, but just asks butcher for enough for 6. This is off the top of his head, btw!
4 tblsps medium curry powder
2 Scotch Bonnet peppers ( you can use other types of chilli pepper, but this gives the most authentic heat and flavour)
2 medium onions, diced
a small bunch of thyme (chopped/shredded)
a whole bulb of garlic - crush cloves.
Salt & pepper to taste
Wash the goat with cold water - hold under tap and rinse it, rubbing water into meat and rinsing off with hands. Shake water off and pat meat dry.
Place the curry powder, thyme, crushed garlic, salt & pepper into a big bowl. Put the goat in the bowl and coat in the mixture. Cover with foil and put in the fridge for at least 4 hours, pref overnight.
Heat some sunflower oil in a big saucepan. Put the meat into the hot oil and brown - turning veery now and then so that the meat is sealed and browned on all surfaces.
Add a cup of water.
Cook until tender. This varies, but it is best to cook it on a low-medium heat on the hob - watching it often and stirring occasionally - for at least an hour.
Add the scotch bonnet peppers halfway through cooking and let them simmer away for a bit. The longer they are in the curry, the hotter it will be. if you want it hot, put them in earlier. If you want it very mild, add them in 10 mins before end of cooking.
Near to the end, if the curry sauce looks thin, add a bit of cornflour and stir in to thicken.