Step 1

Trim meat, cut into bite-size pieces and wash in a mixture of water and vinegar.

Step 2

Add 1 tablespoon curry powder, chopped onion, escallion, garlic, ginger, thyme, scotch bonnet pepper, black pepper and salt; rub the seasonings into the meat, cover and put to marinate for two hours.

Step 3

Heat vegetable oil in a heavy bottom skillet over medium heat and add the remaining one tablespoon curry powder. Add the marinated meat and allow to sear. Turn the meat and add 4 cups boiling water. Cover and allow to simmer for about 1 hour 20 minutes or until the meat is tender.

Step 4

Add the diced potato and cook for 5 minutes. Fold in the sliced carrot and pimento berries and cook for five minutes.To serve: Serve with Plain Rice, Vegetable Salad and Mango Chutney.Method Note: Sear - To brown meat quickly by subjecting it to very high heat either in a skillet, under a broiler or in a very hot oven. The object of searing is to seal in the meat's juices.

Step 5

Trim meat, cut into bite-size pieces and wash in a mixture of water and vinegar.

Step 6

Add 1 tablespoon curry powder, chopped onion, escallion, garlic, ginger, thyme, scotch bonnet pepper, black pepper and salt; rub the seasonings into the meat, cover and put to marinate for two hours.

Step 7

Heat vegetable oil in a heavy bottom skillet over medium heat and add the remaining one tablespoon curry powder. Add the marinated meat and allow to sear. Turn the meat and add 4 cups boiling water. Cover and allow to simmer for about 1 hour 20 minutes or until the meat is tender.

Step 8

Add the diced potato and cook for 5 minutes. Fold in the sliced carrot and pimento berries and cook for five minutes.To serve: Serve with Plain Rice, Vegetable Salad and Mango Chutney.Method Note: Sear - To brown meat quickly by subjecting it to very high heat either in a skillet, under a broiler or in a very hot oven. The object of searing is to seal in the meat's juices.