2 1/2 c. goat meat, cut into 1/2" pieces
4 stalks escallion, diced
2 tbsp. curry powder
Salt
Black pepper
1 tbsp. butter
2 med. onions, diced
3 or 4 cloves garlic, crushed
Sprig of thyme
1/3 Scotch Bonnet pepper (finely cut)
Chutney
Nuts
Raisins
Coconut

Season meat with salt, pepper, garlic, escallions, onions and 1 tablespoon curry powder. Let stand for at least 1 hour.

Scrape off all seasonings and brown lightly in fat. Add about 1 pint of hot water and all seasonings except onions. Cook over medium heat until tender, about 40 minutes. Add second tablespoon curry powder, butter and onions about 10 minutes before removing from heat. The gravy should be of a consistency not to require any thickening. Serve hot with plain boiled rice. Pass the chutney, raisins, nuts and coconut.