Combine the goat, salt, curry powder, allspice and thyme and allow to sit overnight.
The next day, rough chop the onion, garlic, ginger and habaneros, then pulse in a food processor and reserve, be careful not to touch the habaneros, or just use gloves. The onion mixture should be coarse, not too fine, not too large.
Brown the goat pieces in a dutch oven in the fat, being careful not to burn the curry coating. When the meat is browned, add the onion mixture and cook for two minutes, then add the tomato paste, stock, cover and simmer on low heat for 2 hours or until the meat is just about fork tender.
While the meat is cooking, peel the potatoes and cut into large pieces, add to the pot, and cook until tender. Double check the seasoning, adjust as needed and serve in bowls, with the coconut rice on the side, and a separate bowl for discarding bones.