6 pounds goat stew meat, shoulder cut into 1 1/2-inch pieces
4 cups onions, sliced
1 large tomato, seeded and chopped
2 tablespoons ginger, chopped
6 garlic cloves, crushed
6 tablespoons curry powder
Salt and freshly ground pepper
6 tablespoons ghee or vegetable oil, recipe follows
Cheryl's Hot Sauce, recipe follows, to taste
4 Yukon Gold potatoes, peeled and cut into large dice
1 bunch scallions, thinly sliced for garnish
1 pound unsalted butter, cut into chunks
10 whole Scotch bonnet peppers, rinsed and stems removed
1 to 1 1/2 cups white vinegar
10 whole pimento seeds
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