Instructions: Place the meat in a non-metallic bowl, add the grated rind and juice of lime along with the garlic, stir to combine and cover. Marinade for 2 hours or overnight in a refrigerator.

In a flameproof casserole dish heat the oil and cook the onions until soft. Remove and put to one side.

Add the meat and fry over a high heat until sealed. Stir in the curry powder and cumin and cook for 1 minute, then add the Tabasco sauce, tomato puree and creamed coconut and cook for 5 minutes.

Add the salt and approximately 750ml (1 1/4 pints) of water, bring to the boil then cover and simmer gently, stirring occasionally, for 1 1/2-2 hours until the meat is tender.

Stir in coriander before serving with boiled rice.

NOTES : A traditional Caribbean style curry made with goat and spices.

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