Cut up the goat into bite-sized pieces with or without the bones. Same goes for chicken. It is believed that the bones add a better flavour to the curry.
Put the goat into a bowl and add a couple of teaspoons of curry and maybe ¼ as much cumin. Mix it well and let sit while you get the potatoes ready. Dice a good-sized onion. Peel and cut 4 or 5 potatoes into bite-sized pieces.
Throw the goat into a good sized pot and cook (not brown) in a little oil (if necessary). Add the onion just before its done.
Add all of the potatoes and add enough water to just cover them. Bring it to a boil, then turn down to a fast simmer. Add another couple of teaspoons of curry and cumin to taste. Add salt and pepper.
When the potatoes are cooked, add a tablespoon or two of lemon juice. Simmer the whole thing down until the sauce is stew-like. Traditionally, its fairly light (watery) so that you have lots to pour over the rice. Add salt and pepper to taste before serving.
If you like it hot, add a little hot pepper sauce when its in your plate (if you add it to the pot, you could render the whole thing inedible). Serve over rice.