2 1/2 lbs. goat's flesh
4 stalks escallion, diced
2 tbsp. curry powder
Salt and black pepper
Few grains pimento seeds
1 tbsp. butter chutney
2 med. onions, diced
3 or 4 cloves garlic
Sprig of thyme about
1/3 of a Scotch Bonnet pepper (finely cut)
Raisins and coconut

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 for at least 1/2 hour.

Scrape off seasonings 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, raisins and coconut about 10 minutes before removing from the fire.