Ingredients:

2½ lbs. of goat meat
½ lb. diced potatoes
2 medium onions, diced
3 or 4 cloves of garlic
1 Scotch Bonnet pepper (finely cut), use less if desired
1 tsp. black pepper
sprig of thyme
4 stalk of scallion, diced
2 tablespoons curry powder
½ tsp. salt
1 tsp. ground pimiento
1 tablespoon butter
Olive oil

How to:

1. Cut goat meat into small bite-size pieces.
2. Season with salt, black pepper, crushed garlic, scallion, diced onions.
3. Add 2 tablespoon curry powder and season.
4. Let stand for at least half an hour. (Longer for a more seasoned taste)
5. Scrape off seasonings into a bowl and lightly brown meat in small amount of olive oil. Retain seasonings.
6. Add about 1 pint of hot water and all the seasonings except onions.
7. Cook over medium heat until fork tender - about 40 minutes.
8. Add another tablespoon curry powder, butter, diced potatoes.
9. Add the onions about 10-15 minutes before removing from the fire.

The gravy should not to need any thickening agent.
Serve hot with rice and fried plantain bananas.