Step 1
Clean meat (cut out the excess fat) and cut into cubes. Wash with lime juice and drain, wash and drain twice (with just water) and set
aside. 

Step 2
In a blender or food processor add the scallion, celery, culantro, thyme, pimientoes and blend to make green seasoning. Reserve about 2 tsps for the curry paste. Season the goat meat by adding salt, black pepper, the rest of the green seasoning and mix well. Let marinate for 1 hour.

Step 3
In a cup or small bowl, add the curry, masala, geera, green seasoning, 1/4 cup water and mix to form a paste.

Step 4
Heat oil in a deep heavy pot. Saute the onion, garlic and hot pepper for 2 minutes. Add the curry paste and stir constantly for about 2
minutes or until golden brown. Add the marinated goat and stir well to coat. Cover and let simmer over medium heat, while it springs and cooks in its own juices. Stir often to avoid sticking.

Step 5
When the liquid boils down, stir constantly to fry for about 1 minute. Then add water just below meat level. Stir well, cover and let
cook over high heat for about an hour or may be more, it depends. Stir often to avoid sticking which means you have to pay close
attention to your pot and add water when it is necessary to maintain cooking consistency until the meat is tender. Always keep the water level below meat level during cooking.

Step 6
When the meat is tender add the coconut milk, stir well and let cook until it boils down to a gravy. Taste for salt and adjust accordingly.

Enjoy with roti, rice or anything nice.