Combine curry, onion, Scotch Bonnet, ginger, garlic, salt, pepper and water into a food processor. Pulse until smooth. Spread mixture over goat meat and marinate for up to 24 hours in the refrigerator (the longer it marinates, the tastier the dish).

Once marinated, remove excess marinade from meat and save for later. In a deep, heavy bottom skillet, add butter and brown meat on all sides. Add carrots and potatoes and stir. Add remaining marinade and enough water to cover the meat. Bring to a boil, then lower heat and simmer for about 2 hours or until meat is tender.

Serve with steamed Jasmine rice.