Set a large 7-8 quart dutch oven over medium heat. Add the oil. Once hot, add in the goat meat, curry powder, coriander, and paprika. Stir to coat the meat in the spices and brown on all sides.
Next, add the chopped onion, garlic, ginger, thyme, and habanero. Stir and sauté for 5 minutes to soften the onions.
Once the onions have cooked down, pour in the diced tomatoes, cloves, bay leaves, bouillon, and 6 cups of water. Stir well. Then cover and simmer for 1 ½ - 2 hours, until the goat meat is soft.
When the meat is fork-tender, stir in the potatoes and coconut milk. If the gravy seems very thick, stir in an additional 1-2 cups water. Cover and simmer 20-30 minutes, until the potatoes are soft.
Stir in 1 tablespoon lime juice. Taste, them season with more lime juice, salt and pepper if needed. Serve warm with rice.
If you find goat meat with no bones, buy 2 – 2 ½ pounds.Let leftovers cool to room temperature, and store the Jamaican Goat Curry separately from rice and peas or other sides. Keep in an airtight container in the fridge for up to 2-3 days.For longer storage it is recommended that you freeze the curry. Transfer cooled leftovers to a sealed container, and keep in the freezer for up to 3 months.