Wash the goat meat in water with the vinegar and juice from the lime/lemon. Drain away all excess water.
In a large enough bowl, season the meat with 1½ tablespoon of curry powder, salt, all-purpose seasoning, pimento, ginger, scotch bonnet pepper, scallion, onion, and garlic. Drizzle about 2-3 tablespoons of oil over the meat and rub the seasoning in and leave to marinate for a least 2 hours (overnight is best).
Place a pot on medium heat and add about 2 tablespoon of cooking oil and the remaining one tablespoon curry powder. Let the oil heat up (make sure not to burn the curry powder).
Add the goat meat and allow it to seared on all sides.
Add enough water to the pot to cover the meat. Cover and leave to cook for an hour and 30 minutes to 2 hours or until meat tender. Occasionally, check to make sure enough water is always in the pot.
Add the potato and fresh time and leave to simmer on low heat until the potato is cooked and sauce is thicken.
* I used one whole scotch bonnet pepper but you can adjust the amount to suit your taste.