3 lb. cubed lamb leg
1-2 onions
4 cloves garlic
3 tbsp. curry powder (Jamican)
2 tbsp. vegetable oil
4 bunches scallions
1 sm. bunch thyme
1-3 tsp. salt (to taste)
1 sprig parsley
3 tbsp. soy sauce (use light sauce)
1 1/2 pt. broth (vegetable)
1 lg. green pepper

Chop onions, garlic, parsley, scallion and thyme finely. Cut green pepper in long strips. Combine cubed meat and chopped seasonings along with salt, soy sauce and curry powder. Allow seasoned meat to stand for more than 1/2 day in the refrigerator.

Heat vegetable oil until very hot in 4 quart saucepan. Add seasoned meat, stir using a wooden spoon. Cover and allow to make its own liquid. Lower flame to moderately low. Stir meat using a wooden spoon and add broth a little at a time about every 15 minutes until all broth is used. Continue to simmer gently until meat is tender. Add green pepper strips close to the final point. Serve in the center of boiled rice or creamed potatoes.