Dredge the goat meat in salt, flour, and curry powder (be generous with the curry!) and brown in batches in a little oil in a very hot skillet. Don't worry about stuff sticking to the bottom. Transfer meat to a slow cooker crock or dutch oven as it's browned. Lower heat as you're removing the last pieces of meat and dump a whole mess of chopped onions and garlic into the skillet, with a bay leaf or two if you like. The water released from the onions should deglaze the pan. Pour that into the slow cooker, add any veggies you like (carrot, sweet potatoes, bell peppers, etc), some tomatoes (or paste or a small can of whole peeled), hot pepper as desired, maybe a little clove or allspice. Add coconut milk (I like a lot of sauce, so I fill 'er up almost to cover), and cook on slow for a very long time---4+ hours. (Or, if you don't have a slow cooker, put everything in a dutch oven and cook on low heat, in the oven or on the stovetop, for a very long time.) Vegetables added at the beginning will cook down to near-mush, so if you want discernible pieces save some to add near the end of cooking (carrots about 10 minutes from the end, bell peppers not until after you've turned the heat off). Add salt and pepper to taste. Serve over rice.