Place the washed/dried goat meat into a large bowl.
Proceed to season the meat with the curry powder, black pepper, ginger, all purpose seasoning, onion, garlic and pink salt (if using).
Work the seasoning into the goat meat (using your hands or a spoon) to thoroughly coat each piece of meat.
Wrap the bowl and allow the seasoning to infuse for several hours or overnight.
On medium heat add the oil to a dutch pot/oven then sprinkle in a 1 teaspoon of curry powder and proceed to "cook the curry" for about 1 minute.
Add the goat meat and sear the meat (this will take about 10-15 minutes) during this time you will notice the meat begin to extract its own juices.
Add the scotch bonnet, thyme and pour in enough hot water to cover the meat (roughly 2 cups or more) and bring to a rolling boil.
Cover the pot and reduce the heat to low and simmer for 2 ½ -3 hours, stirring frequency and check liquid levels adding more hot water if needed (at ½ cup at a time) .
Do a taste test towards the end of the cooking time and adjust seasoning/salt levels further if needed.
Stir in the potatoes 15 minutes before the cooking time is done, discard the thyme stems and serve.