Heat the vegetable oil in a large pot over medium heat. Add the onions, garlic, and ginger. Sauté until the onions are translucent and fragrant.

Add the marinated goat meat to the pot and brown it on all sides. This helps seal in the flavors.

Sprinkle the remaining curry powder over the meat and stir well to coat. Cook for another minute to toast the curry powder slightly.

Add the tomatoes, scallions, thyme, and coconut milk to the pot. Stir everything together and bring it to a simmer.

Reduce the heat to low, cover the pot, and let it simmer for about 2 to 3 hours, or until the goat meat is tender. You can also use a pressure cooker for faster cooking time.

As the curry goat cooks, make sure to check the liquid level occasionally and add more coconut milk or water if needed.

Once the meat is tender and the flavors have melded together, remove the thyme sprigs. Taste and adjust the seasoning with salt and pepper if necessary.

Serve the Jamaican Curry Goat hot with rice and peas or roti bread.