Wash and clean goat meat and put in a saucepan. Blend garlic, ginger, scotch bonnet or petite belle pepper, green bell pepper, onions, anise and cumin seeds together. Pour over goat meat. Add salt and curry powder and set on fire under high heat to steam. Add hot water as and when needed to tenderise the meat.
Mean while, blend onions, turkey berries and scotch bonnet or petite belle pepper together and set aside.
Pour oil in a heavy bottom saucepan with a tight lid and place on medium heat. When hot, add the meat to fry reserving the stock for later. Remove the meat from the saucepan and set aside. Add additional oil if there is not enough oil in the saucepan.
Add tomato paste or puree and stir fry for about two minutes. Add the blended onions, scotch bonnet or petite belle pepper and turkey berries. Add chopped tomatoes and stir fry. Add nutmeg and cover with the lid. Simmer on high heat for about five minutes till cooked through and not tasting raw.
Rinse rice till water is cleared. Add the rinsed rice to the stew, reserved goat meat stock from the cooked meat, ground shrimp or chicken stock, taste for salt and just enough water as needed.
Cover tightly and bring to boil. Immediately it starts boiling, remove lid, using a thin wooden ladle or a long fork stir from bottom to top.