This recipe comes from my Jamaican friend Cynthia “Dor” Ennis, a seriously good cook and a master of goat curry. Jamaican curry powder is at Caribbean markets or well-stocked supermarkets (or online). If necessary, regular curry powder will do, but add a dash of allspice, the main distinguishing feature of Jamaican curry powder. As the goat cooks, you’ll add a total of 3¼ cups water during cooking, at 20-minute intervals. Keep the water in a saucepan on the back of the stove. The idea is to let each addition reduce a bit before adding more.