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Jamaican Curried Lamb

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

Brown meat quickly in oil. Remove then cook onion in oil until soft but not brown. Transfer to the slow cooker; add remaining ingredients, stirring to combine. Cover and cook on LOW 8 to 10 hours. Discard habanero before serving.

This recipe yields 4 servings.

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