Wash meat in cold water with vinegar. Drain water. In a large bowl combine 2 TB curry powder, salt, black pepper, garlic, onions, thyme and goat meat. Mix well, cover and refrigerate 2 to 12 hours. After meat marinates.
In a large Dutch oven, heat oil over medium heat. 1 Tablespoon curry powder and stir until mixture becomes a thick paste. Add goat meat. Stir until meat is well coated. Cover pot tightly, reduce heat to med- low and let cook for 1 hour.
After 1 hour remove the lid and stir well. Test meat for tenderness and flavor. If needed add more salt and black pepper ½ teaspoon at a time, until desired taste is reached. If additional cooking is needed add 1/2 cup water cover pot and cook for an additional 15 minutes. Repeat if necessary. Add remaining ingredients. Stir well, replace cover, increase heat to medium and cook for 20 minutes. Stir and serve.
Substitute
Although no respectable Jamaican would hear of it, lamb makes a great substitute if you cannot find goat meat. If you must use lamb, use the leanest cut of meat you can find.
Notes
Cooking time may vary depending on toughness of the meat.