Delicious classic Caribbean dish. I always get asked for the recipe.
Heat oil in a Dutch oven over medium heat. Add meat in batches; cook until browned. Remove meat with a slotted spoon. Add onions, garlic and tomatoes; cook until soft but not brown. Stir in allspice and curry powder. Cook, stirring, about 3 minutes, then add stock, venegar, salt and cayenne. Add bay leaf. Return meat to pan and simmer slowly 1 1/2 hours. Serve over rice.