1 Make the curry powder. If you can find
Jamaican curry powder, definitely use it. If not,
use regular curry powder and add the allspice
to it. You will need at least 6 tablespoons of
spices for this stew, and you can kick it up to 8-9 depending on how spicy you like it.

2 Cut the meat into large chunks, maybe 2-3
inches across. If you have bones, you can use
them, too. Salt everything well and set aside to
come to room temperature for about 30
minutes.

3 Heat the oil in a large pot over medium-high
heat. Mix in 2 tablespoons of the curry powder
and heat until fragrant.

4 Pat the meat dry and brown well in the curried
oil. Do this in batches and don?t overcrowd the
pot. It will take a while to do this, maybe 30
minutes or so. Set the browned meat aside in a
bowl. (When all the meat is browned, if you
have bones, add them and brown them, too.)

5 Add the onions and habanero to the pot and
sauté, stirring from time to time, until the onions
just start to brown, about 5 minutes. Sprink