1 cup green onions, diced
4/5 scotch bonnets, diced and cut up fine
1 cup celery, diced
3 cups flour, 1 cup for coating mutton and 2 for dumplings
1 tblsp salt and pepper
1 tsp all spice
1 tsp cumin
6 carrots, sliced about 1/2 inch in width (rounds)
File powder to taste
Coat the mutton in flour and salt/pepper mixture then brown Add browned meat and 2 quarts water to stock pot and bring to a boil, add diced vegetables and peppers, skim any foam, reduce to medium heat and add carrots, let cook for 30 minutes carrots, reduce heat to simmer and cook for additional hour. Add dumplings (flour/water) and let simmer for another 30 minutes. Serve with french bread or biscuits, scoop out into bowls, 1/3 mutton, 2/3 carrots and dumplings. Will be very spicy, sip gingerly till adjusted to heat, watch sweat pop out on forehead!