Jamaican Curried Lamb

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Ingredients:

• 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:

Sear lamb cubes in a skillet over medium-high heat. Remove lamb; cook onion in oil until soft but not brown. Transfer to the Crock Pot; add remaining ingredients, stirring to combine. Cover and cook on low 8 to 10 hours. Discard habanero before serving.
Serves 4.

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