from the former Renaissance Jamaica Grande
2 tablespoons cooking oil
1 pound boneless goat, mutton or lamb, cut in cubes
2 large onions, peeled and finely chopped
2 teaspoons curry powder
1/2 teaspoon allspice (ground)
1 tablespoon coconut, freshly grated or dried
2 cups stock, consommé or bouillon
1 tablespoon wine vinegar
Salt to taste
Pinch cayenne pepper
1/4 bayleaf
2 dashes Tabasco sauce
Boiled rice
Brown meat quickly in oil. Remove, then cook onion until soft but not brown. Stir in curry powder, allspice, and grated coconut. Cook, stirring, for a few moments then stir in stock, vinegar, salt and cayenne. Return meat to pan and simmer slowly for two hours. Add bayleaf about 30 minutes before the end. Just before serving, stir in Tabasco sauce and serve surrounded by rice.
Serve four.
