Ingredients

2 Tbsp. cooking oil
1 1/2 pounds boneless lamb cut in 1 inch cubes
2 large onions peeled, sliced fine
2 tsp. ground allspice
1 1/2 C. stock or bouillon
1 Tbsp. wine or cider vinegar
1 tsp. curry powder or more to taste
Salt to taste
1/8 tsp. cayenne pepper
1 whole habanero pepper top cut off and seeds discarded

Cooking Instructions

Brown meat quickly in oil. Remove then 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.
 
 
"If you consent and obey, You will eat the best of the land;" (Isaiah 1:19)