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Wash the goat meat with lime and vinegar. Marinate with green seasoning, curry powder, all spice powder & garlic.
In a large stockpot : add oil, onion, green onion, green bell pepper & some curry powder. Cook until it’s a little brown & toasty.
Add the marinaded goat meat, aromat & thyme. Warm water & Mix. Add a scotch bonnet. Cover and cook. Stir occasionally.
Once the meat is cooked about 80 %, add the potatoes and carrots. Mix and cook until tender.
In a large stockpot : add the boiled kidney beans, coconut milk, onions, garlic, aromat. Bring it to a boil. Add rice. Mix.
Add the bruised green onion stalks, Dried thyme sprigs, a scotch bonnet, hot water and butter. (Add the water accordingly. The entire cooking liquid should be just an inch above the rice)
Cover and cook on low heat.
Fluff it up once done.