Jamaican "Curry Goat" - cooking recipe

Ingredients

2 lb. boneless veal stew meat
flour
2 Tbsp. oil
1 large onion, minced
2 cloves garlic, crushed
1 Tbsp. curry powder
1/2 tsp. cumin
1/4 tsp. crushed red pepper
pinch of bouillon
2 c. chicken broth
2 Tbsp. lime or lemon juice
salt to taste
1/2 c. minced scallions

Preparation

Dust veal in flour.
Brown veal in very hot oil.
Remove and toss in garlic and onion.
When onion is transparent, stir in curry powder, cumin, red pepper and ginger.
Cook, stirring over low heat.
Pour in chicken broth and bouillon and bring to simmer, stirring up all the browned bits with a wooden spoon.
Return meat to the skillet; baste with broth.
Cover tightly and simmer over low heat for about 1 1/2 hours or until tender.
Stir occasionally to prevent scorching and add water or stock if sauce seems too thick.
Stir in lime juice and season to taste with salt.
Just before serving, sprinkle with minced scallions.
Serve with chutney and small dishes of chopped egg yolk, chopped egg white, ground peanuts and shredded coconut.