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- 2 tbsp. cooking oil
- 1 1/2 lb. boneless lamb, cut in 1 inch cubes
- 2 lg. onions, peeled and finely sliced
- 2 tsp. allspice (ground)
- 1 1/2 cup stock or bouillon
- 1 tbsp. wine or cider vinegar
- 1 tsp. curry powder (or more)
- Salt to taste
- 1/8 tsp. cayenne pepper
- 1 whole habanero pepper, cut top off and discard seeds
Preparation:
Serves 4.
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