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1
Place meat in bowl and cover with onion rings.
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2
Add green peppers and Worcestershire sauce.
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3
Insert garlic and bay leaves in between the meat, season well with salt and pepper and marinate for 3 hours covered, in the refrigerator.
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4
Place coconut in a separate bowl and cover with boiling water.
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5
Let stand for 1 hour.
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6
Skim off 3/8 cup cream that collects on top.
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7
Heat 1/4 cup clarified butter in a large skillet over high heat.
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8
Stir in diced onion and Jamaican peppers and fry.
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9
Add curry powder and allspice.
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10
Stir and reduce heat to low.
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11
Meanwhile, remove marinated meat from bowl and dry very thoroughly on a towel.
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12
Reserve vegetables.
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13
Pour remaining butter into casserole over high heat and add goat cubes 1 at a time, coating each with butter.
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14
Fry until brown.
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15
Add reserved vegetables and marinade to onion and pepper pan.
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16
To the frying meat, add ketchup, jelly, and coconut cream.
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17
Pour vegetable curry into pan with meat, add lime juice, and reduce heat to low, stirring constantly.
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18
Cook covered, for 30 minutes, then uncover and cook for 60 minutes more to reduce.
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19
Just before service, stir in arrowroot to thicken sauce.
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20
To serve, stir in sour cream and serve hot.
