3 lbs. mutton
2 onions roughly chopped
1 scotch bonnet pepper
2 sprigs thyme
6 garlic cloves
3 tablespoons curry powder
5 dry pimento berries
Salt & black pepper
3 tablespoons oil
water
Rinse mutton in lime and water and pat dry. Season with garlic, salt, pepper, onion, 1/4 scotch bonnet pepper, pimento and thyme and place in refrigerator overnight. Heat oil in dutch pot and add curry powder. Cook over moderate heat until almost burnt. Add mutton and seasoning and coat meat with curry. Add enough water to barely cover mutton and cover. Cook over a low flame for about 2-3 hours until meat is fork tender. Check regularly and add water if necessary. Check seasoning and add salt and scotch bonnet pepper if needed. Should be of a gravy-like consistency. Serve with fluffy white rice.