2 lbs. boneless lamb, in cubes

1½ Tbsp. hot curry powder

1 onion, sliced

3 cloves garlic, chopped

1 red bell pepper, sliced

1 peeled and cored apple, in cubes

3 carrots, sliced

1 tsp. dried thyme

¼ cup dry vermouth

2 Tbsp. balsamic vinegar