Curried Goat

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1 1/2 pounds goat leg or mutton shoulder, trimmed and cut into 1-inch cubes

2 medium onions, 1 sliced into rings, the other finely diced

1 green bell pepper, cut into 1-inch cubes

2 ounces Worcestershire sauce

2 cloves garlic, crushed

2 bay leaves

Freshly ground salt, to taste

Freshly ground pepper, to taste

24 ounces shredded coconut

40 ounces boiling water

1/2 cup clarified butter

4 Jamaican peppers, seeded and finely diced

5 teaspoons Madras curry powder

1 teaspoon allspice

2 ounces tomato ketchup

1 tablespoon red currant jelly

1 lime, juiced

1 teaspoon arrowroot mixed with 1 tablespoon water

4 ounces sour cream