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"SCUNGILLI"
Note: Browned Chicken or Beef will work just as well.

• 2 tablespoons olive oil.
• 1 cup chopped onion.
• 2 cloves garlic, chopped.
• 2 tablespoons chopped fresh ginger.
• ¼ cup Dijon mustard (regular mustard and a dash of wine also works).
• ½ cup curry powder.
• ½ cup flour.
• 1 or more "Scotch Bonnet" pepper (Habanero).
• Dash of thyme.
• Dash of Jamaican Allspice.
• 3 cups chicken stock.
• Salt & black pepper, to taste.
• 3 pounds conch, pounded, pressure cooked until tender and cut in strips.
• 1 to 3 pounds boiled potatoes (optional but suggested).
• Cooked white rice.

Heat olive oil in a large skillet. Sauté onion, garlic and ginger, for 1 to 2 minutes, until soft but not browned. Stir in mustard, curry powder, thyme, allspice and flour. Add broth. Bring mixture to a boil. Reduce heat and simmer, stirring occasionally, until mixture thickens, about 3 to 5 minutes. Season with salt and black pepper, to taste. Stir in conch and boiled potatoes and cook 5 to 10 minutes more, until ingredients are heated through. Serves 6.

Per serving (without rice or potatoes): 350 calories, 8 gms fat (20% fat calories), 98 mg cholesterol, 760 mg sodium.

Diabetic Exchanges: 5 Lean Meat, 1 ½ Bread.

Actually this is not my recipe, I can't remember it's source?
But whomever created it, thanks, it's GREAT!