Jamaican Curried Lamb

written by CrockPot Cooking | October 28, 2015

Ingredients

2 tablespoons cooking oil
1 1/2 pounds boneless lamb cut in 1″ cubes
2 large onions peeled, sliced fine
2 teaspoons ground allspice
1 1/2 cup stock or bouillon
1 tablespoon wine or cider vinegar
1 teaspoon curry powder or more to taste
salt to taste
1/8 teaspoon cayenne pepper
1 whole habanero pepper top cut off and seeds discarded

Directions

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.