Trim excess fat from the goat meat and cut into 2–3 cm cubes if not already cubed. Place the meat in a large bowl. Add lime juice (or vinegar), 1.5 tsp kosher salt and 1 tsp ground black pepper. Toss to coat, cover, and refrigerate for at least 30 minutes and up to 3 hours. This both seasons and helps tenderize the meat.

Browning and braising

Brown the meat

Heat 2 tablespoons of oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, add the marinated goat pieces and brown on all sides, 3–5 minutes per batch. Transfer browned pieces to a plate and repeat until all meat is browned. Browning builds flavor for the sauce.

Sauté aromatics

Reduce heat to medium and add the remaining 2 tbs oil to the pot. Add the chopped onion and sauté 4–5 minutes until translucent. Add minced garlic and ginger and cook 1 minute until fragrant. Stir in the chopped scotch bonnet (use half for mild heat; remove seeds for less heat) and diced bell pepper and cook 2 minutes.

Develop the sauce

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly, stirring to prevent burning. Add the chopped fresh tomatoes (or canned crushed tomatoes), smoked paprika, thyme, crushed bouillon cube (if using), 1 tsp salt and 1/2 tsp black pepper. Pour in 1 cup of stock and scrape any brown bits from the bottom of the pot.

Braise the goat

Return the browned goat pieces along with any accumulated juices to the pot. Bring to a gentle simmer, then reduce heat to low. Cover partially and simmer gently for 1.5 to 2 hours, stirring occasionally, until the meat is tender and the sauce has reduced to a thicker, slightly glossy consistency. If sauce reduces too much before meat is tender, add up to 1/2 cup more stock or water and continue cooking.

Finish and serve

Adjust seasoning by tasting the sauce and adding more salt or pepper as needed. If you prefer a smoother, thinner 'little sauce' to serve with the meat, remove 1/2 cup of the braising liquid, blend it (or strain) and return a few spoonfuls to the pot — this provides an optional small pool of sauce for plating.

Stir in chopped parsley or cilantro just before serving. Plate the goat meat, spoon a little of the sauce alongside or over the meat (the dish is meant to come with a small amount of sauce), and serve with lime wedges on the side.

Leftovers: Refrigerate in an airtight container up to 3 days or freeze up to 3 months. Reheat gently on the stovetop with a splash of water or stock.