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Jamaican Curried Lamb

Enjoy your lamb with a little taste of the island, mon!

  • 2 tbsp. vegetable 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 habanera pepper, cut top off and discard seeds
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Brown lamb in the vegetable oil in a skillet and move to a crockpot. Cook the onions in the same pan until soft and translucent, then move them as well to the crockpot. Add the rest of the ingredients, stir well, and cook on low for 8-10 hours. Remove and discard the habanera before serving.

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