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. allspice (ground)
2 c. stock, consomme or bouillon
1 tbsp. wine vinegar
1 tsp. curry powder (or more)
Salt to taste
Pinch of cayenne pepper
1 whole scotch bonnet 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 of cooking time. Just before serving, stir in Tabasco sauce and serve surrounded by rice. Serves 4.