Cut meat in pieces.
Fry lightly in fat.
Add curry powder and simmer in water to cover with seasonings until meat is nearly tender (about 1 1/2 hours).
Dice carrots and add to pot (pan).
Continue cooking until meat and carrots are tender.
note:
I use what ever green herbs I have at hand about 1/4 teaspoon of
each dried herb, plus 1/2 teaspoon of allspice. I also make it hotter in
the Jamaican tradition of my family with 2-3 hot peppers, depending on who
is eating this.
I usually serve this on rice with boiled green banana on the side.
