Place your seasoned goat into a medium mixing bowl. Add the tomatoes and onions and continue mixing well. Allow to marinate for a minimum of 1 one hour or up to 3 hours.
Place a medium high sided cast iron pot on medium heat. When heated add vegetable oil and swirl to cover base of the pot. Immediately sprinkle in the curry stew spice mix.
At this time, allow curry stew spice mix to parch and cook in the oil by stirring it and toasting the spices. The natural sugar in the spice mix will begin to develop a light brown colour (about 1 minute )
Immediately add your seasoned goat pieces to the pot carefully and away from you to prevent any splashing and stir goat in the pot to evenly coat with the browned sugar.
Once pieces are coated evenly, cover pot and let goat cook for 15 minutes as to allow it to spring its natural water.
Remove cover; goat should have developed a medium brown tinged colour with a moderate bright curry colored ting and some water would have accrued at the bottom.
Add six cups of water and stir to incorporate. Reduce heat to medium, cover and let goat cook for 35 – 45 minutes.
Remove cover, goat would have developed a glistening reddish brown colour at this point and a slight yellowish gravy would still be present in the pot. Add the chopped chives and allow to cook for an additional 15 minutes uncovered to reduce / thicken gravy and then taste goat and sauce for seasonings and soft texture.
If goat is still tough, add enough water to cover it and continue cooking on medium heat covered until tender.
You may want to add some additional salt, black pepper or your favorite spices at this point to tailor flavor to your desire.
Remove from heat and cover pot for 5 minutes allow goat and juices to rest before eating.
Enjoy this Curry Stew with Boiled Rice, Dhalpurie Roti, boiled provisions or even on its own as a snacking protein.