Cut up into small cube, 2lbs goat or mutton. Place in a large bowl. Add 1 crushed clove of garlic, 2 tomatoes, 2 onions, 1 stalk of escallion, 1 hot pepper chopped, then 3 tablespoons curry, salt and pepper to taste. Mix all together. Allow to rest for 1/2 hour. Separate meat from seasoning. Fry meat in 2 tablespoons butter, 2 fluid ozs. oil until brown. Add seasoning and 2-3 cups of water. Cover and simmer until tender. Serve with rice.
It may be really interesting to learn about such traditional dishes, but this is so much something i would NEVER try...im not a vegetarian, but apart from chicken and fish, i can hardly digest other sorts of unprocessed meat....and fish actually aint meat...it's fish....
the stamp is from a set of 8 definitives issued in 2006. its part III of this subject regarding Classical architecture, where here you can see Devon House St. Andrew
well, ive already posted about it, so this was more just a copy-paste job :)