Wash and season with curry powder, garlic, thyme, black pepper, curry goat seasoning, salt, onion.

Heat the oil first and add the garlic, scallion, curry powder, allspice, chicken broth and ginger.

For the best results let seared meat sit overnight in the refrigerator.

Pour a littlw oil in the pot and heat.

Place meat in the pot and brown a little.

Add 1/2 cup water for every 1 cup of chicken broth.

Add carrots - optional

Cook untill tender

Add whole scotch bonnet pepper for flavour let simmer a few minutes.

Make gravy by adding a teaspoon of corn starch.

Serve with white rice.