Clean and cut the goat meat into medium chunky pieces.
Wash meat with vinegar/lime or lemon and rinse it thoroughly. (this helps to get rid of the gamey smell and taste) You can pat dry to avoid excess moisture.
Add curry powder, black pepper, salt and bouillon, and 1/4 of prepared natural seasoning (garlic, onion, thyme, pimento, and scallion) and marinate for at least 1 hr or overnight.
In a wide saute pan add oil to high heat pan. Add goat meat slowly and saute until the flavours start to release and the meat changes colour (muscles of the meat tightens) roughly 2 minutes. (PLEASE DO NOT BURN MEAT)
Turn heat down to low heat and cover pot. Slow cook for 1hr 15minutes until the meat is tender. Allow the natural juices/water of the meat to cook it for 15 minutes or until the water starts to dry out.
Add 2 cups of water when the water dries out and cover the pot to cook.
Periodically check the pot to see the level of water that remains. Add more water if necessary.
When meat becomes tender add potatoes and scotch bonnet pepper. Cook for 5 minutes and then add the remaining natural seasoning and carrots.
Simmer pot for 10 mins or until the season releases its flavour into the pot.