In a large Mixing Bowl, combine the 3 lb bone-in goat meat cut into 2-inch chunks with 2 tbsp of 3 tbsp Jamaican curry powder divided (2 tbsp for marinade, 1 tbsp for cooking), 1 tsp ground allspice, 1 tsp kosher salt plus more, ½ tsp black pepper freshly ground, 1 whole Scotch bonnet pepper seeded and minced (use half for less heat), 4 cloves garlic minced, and 1 tbsp fresh ginger grated. Toss thoroughly until every piece is well coated. Cover and refrigerate for at least 4 hours, or ideally overnight.

Heat the 3 tbsp neutral oil such as vegetable or canola oil in a large Dutch Oven over medium-high heat. Working in batches to avoid crowding, add the marinated 3 lb bone-in goat meat cut into 2-inch chunks pieces and sear for 3–4 minutes per side until deeply browned. Transfer the browned pieces to a plate and set aside.

Peel and slice onions to about 1/8-inch thick — thin enough to cook quickly, thick enough to avoid scorching. Yellow or Spanish onions work best. Limit to 2 large onions per 12-inch Skillet to prevent steaming. Have your fat ready and keep a splash of water, broth, or wine nearby to deglaze if needed.

Heat a Skillet over medium to medium-high heat. Add butter, oil, or a mix and let it shimmer. Add sliced onions in large handfuls, stirring for 1–2 minutes per batch until they begin to soften — this prevents overcrowding. Once all onions are in, season with a pinch of salt. Cook over medium heat, stirring every few minutes, for 8–12 minutes total until soft, translucent, and lightly golden. To speed up softening, add 1/4 to ½ cup water or broth and cover; steam wilts the onions in a few minutes. Remove the lid once liquid evaporates and continue cooking uncovered. If the pan looks dry, deglaze with a splash of water, broth, or wine, scraping up any browned bits. Don't crank the heat — high heat burns the outside before the onions cook through.

Return the browned 3 lb bone-in goat meat cut into 2-inch chunks to the Pot along with any resting juices. Pour in the 2 cups chicken broth or water and add the 2 whole fresh thyme sprigs sprigs. Stir to combine, then bring to a boil. Reduce the heat to low, cover tightly, and simmer for 1 hour and 15 minutes, stirring occasionally.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.