Wash mutton or goat pieces in lemon, lime or Brown vinegar.
Teaspoon each of the following seasoning. Curry powder, all purpose seasoning, Garlic, course black pepper and a chopped onion with a Scotch bonnet pepper . Cubed potatoes, Thyme, and a block of coconut cream.
Mix seasoning in bowl with meat (exclude scotch bonnet and potatoes and coconut cream). Stir until all of the meat is coated in seasoning. Allow to marinate for 1 hour or over night, time permitting.
Heat up five tablespoons of rapeseed oil in a deep pan. When the pan is hot, add meat with seasoning to pot, then stir until meat has caramelised. Then add water, onion, thyme and garlic to the pot covering the meat. Allow to simmer for 1 hour and 15 minutes.
After the allocated time add half a block of coconut cream and stir in until dissolved. Then leave to simmer for 15 minutes. Add cubed potatoes and scotch bonnet pepper, then allow to cook for a further 25 minutes.
Serve as desired.
Serving suggestions: Basmati white rice and coslaw or rice and peas.