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2 tbsp. cooking oil
1 lb. boneless goat mutton or lamb, cut in 1-inch cubes
2 lg. onions, peeled and finely sliced
2 tsp. ground allspice
2 c. stock, consomme or bouillon
1 tbsp. wine vinegar
1 tsp. curry powder
Salt to taste
Pinch of cayenne pepper
1/4 bay leaf
2 dashes Tabasco sauce
Boiled rice

Brown meat quickly in oil. Remove, then cook onion in oil until soft but not brown. Stir in curry powder, allspice. Cook stirring, for a few moments, then stir in stock, vinegar, salt and cayenne. Return meat to pan and simmer slowly for 2 hours. Add bay leaf about 30 minutes before the end.

Just before serving, stir in Tabasco sauce and serve surrounded by rice. Serves 4.

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