In large skillet or Dutch oven, heat oil, add onions, heat until they sweat 3-4 min. (do not fry onion). Add minced garlic, continue to cook 2 min. Remove onion and garlic, set aside.
Add cubed goat to pan with a little more oil and brown all sides, 7-8 min over med heat. Add salt and pepper, if desired, during this process.
Add back onion and garlic with 3 cups chicken stock. Add 2-3 TBS curry powder. Stir and bring to boil.
Lower heat to minimum setting, cover with tight fitting lid and let simmer for 2 hours stirring occasionally every 20-30 minutes. After 1 ½ hours add cubed potato and yam and coconut. It is ready to eat after ½ hours or when the potatoes are soft.
Serve over rice.