Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat. Add goat meat, season with salt, black pepper, curry powder, coriander, thyme, and rosemary, and brown on all sides. Remove and set aside.
In the same pot, add the remaining 1 tablespoon of vegetable oil. Add the onion, garlic, and chili pepper. Sauté until the onion is translucent.
Add the bell peppers and tomatoes. Cook until the tomatoes are soft, about 5 minutes.
Stir in the tomato paste, and return the goat meat to the pot. Add 400 ml of water. Bring to a boil, then reduce heat and simmer, covered, for 1 hour or until the goat meat is tender.
In a separate pot, bring 200 ml of water to a boil. Add Jasmine rice and a pinch of salt. Reduce heat, cover, and simmer on low until rice is cooked and water is absorbed, about 20 minutes.
Serve the goat stew over the aromatic Jasmine rice.
Tips
For a deeper flavor, marinate the goat meat with salt, pepper, and spices for a few hours before cooking.
Adjust the heat of the stew by adding or reducing the amount of chili pepper to suit your taste.
