Cut the goat meat into 1-2 inch pieces and season with curry powder, allspice, black pepper, salt, garlic powder, ginger powder, and cayenne pepper (if using). Mix well and let marinate for at least 1 hour, preferably overnight in the refrigerator.

Chop the Vegetables

Dice the onion and bell pepper. Mince the garlic cloves and ginger. Peel and slice the carrots into rounds.

Cooking

Searing the Meat

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the marinated goat meat and sear until browned on all sides, about 5-7 minutes.

Add Vegetables

Add the diced onion, minced garlic, grated ginger, diced bell pepper, and sliced carrots to the pot. Cook for an additional 5 minutes, stirring occasionally.

Add Liquids

Pour in the coconut milk and chicken broth. Stir to combine all ingredients and bring to a simmer.

Slow Cooking

Reduce the heat to low, cover the pot, and let it simmer for 2 to 3 hours, or until the goat meat is tender. Stir occasionally and add more broth if needed.

Serving

Final Touches

Taste and adjust seasoning if necessary. Serve hot over rice or with flatbread.