2 1/2 lbs. goats flesh
4 stalks escallion, diced
2 tbsp. curry powder
Salt & black pepper
Few grains pimiento seeds
About 1/3 of a Scotch Bonnet pepper (finely cut) & raisins
1 tbsp. butter chutney nuts
2 med. onions, diced
3 or 4 cloves garlic
Sprig of thyme

Cut goats 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 1/2 hour.

Scrape off seasonings and lightly brown in hot oil. 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 onions about 10 minutes before removing from fire.

The gravy should be of a consistency not to need any thickening. Serve with hot plain boiled rice and pass the chutney, nuts and raisins.