3    Habanero (6 Jalapeno) chiles

           -stems removed, chopped
      1    Small bell pepper, chopped

      2 lb Boneless lamb (goat) cut

           -into 2" cubes
      2 T  Vegetable oil

      2    Medium onions, chopped

      4    Cloves garlic, chopped

    1/2 c  Chopped celery

      1 t  Finely chopped fresh ginger

      2    Medium tomatoes, peeled and

           -chopped
      3 T  Lime juice

      1 t  Ground cumin

      1 t  Ground allspice

      1 T  Vinegar

      1    Large cucumber, peel, chop

    1/4 c  Pitted green olives

      1 T  Capers

   Brown the meat in oil; remove and drain. Add the onions, garlic, celery,
  ginger, chiles, and bell pepper to the pan and saute until the onions are
  soft.
   Combine the meat, onion mixture, tomatoes, lime juice, cumin, allspice
  and cover with water. Simmer the mixture until the meat is very tender and
  starts to fall apart, about 1 1/2 hours, adding more water if needed.
   Add vinegar, cucumber, olives and capers and simmer another 15 minutes.
  Heat Index = 5