Morning

Put the goat in the slow cooker and toss the pieces in the curry powder, allspice, turmeric, and 1½ teaspoons salt to coat. In a large skillet or sauté pan, heat 1 tablespoon of the oil over medium-high heat. Add half of the goat and cook until the pieces are browned on two or more sides, about 5 minutes total. Transfer to a bowl and repeat with the remaining oil and goat (it’s okay if some of the spices remain in the cooker). Return all the goat and any accumulated juices to the slow cooker.

To the skillet over medium heat, add the onion and garlic and cook until softened a bit, about 3 minutes. Pour in ½ cup (120 ml) water, scraping up any browned bits, then scrape into the cooker. Stir in the coconut milk, thyme, potatoes, and tomato, and tuck in the Scotch bonnet chiles. Cover and cook on low for 8 hours.

Evening

Turn the cooker to high. Remove and discard the chiles. Gently stir the curry a bit to loosen it up, then use a slotted spoon to transfer the goat, potatoes, and most of the tomatoes and other solids to a bowl. With an immersion blender, puree the sauce, tilting the cooker so the blender head is submerged. Return the goat and vegetables to the cooker and season with more salt, if needed. Serve, with the scallion sprinkled on top.