| Jamaican Curried Lamb
2 tablespoons of cooking oil
1 pound of boneless lamb, cut in 1" cubes
2 large onions, peeled, sliced fine
2 teaspoons of ground allspice
1 cup of stock or bouillon
1 tablespoon wine or cider vinegar
1 teaspoon of curry powder or more to taste
Salt, to taste
1 teaspoon of cayenne pepper
1 whole habanero pepper, top cut off & seeds discarded
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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.
This recipe yields 4 servings.
Formatted for MC5 08-11-1999 by Joe Comiskey - joecomiskey@netzero.net
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