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.
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|Serving Size: 1 Serving (436g)|
|Recipe Makes: 6|
|Calories from Fat: 386 (64%)|
|Amt Per Serving||% DV|
|Total Fat 42.9g||57 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 19.3g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 242.2mg||75 %|
|Sodium 479mg||17 %|
|Potassium 795.5mg||21 %|
|Total Carbohydrate 29.7g||9 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 24.5g|
|Protein 24.6g||35 %|
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Calories per serving: 602
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