2 1/2 lbs. goat flesh
4 stalks escallion, diced
2 tbsp. curry powder
Salt and black pepper
1 tbsp. butter
2 med. onions, diced
3 or 4 cloves of garlic
Sprig of thyme
About 1/3 of a Scotch Bonnet pepper (HOT PEPPER FINELY CUT)

Cut goat's flesh into 1 1/2 inch pieces. Season with salt, black pepper, crushed garlic, escallion, diced onions and 1 tablespoon curry powder. Let stand at least half an hour.

Scrape off seasoning and lightly brown in hot fat. Add about 1 pint hot water and all the seasonings except onions. Cook over medium heat until fork tender - about 40 minutes. Add the second tablespoon curry powder, butter and the onions about 10 minutes before removing from the fire.

The gravy should be of a consistency not to need any thickening. Serve hot with plain boiled rice.