Cut the lamb into 1/2 inch cubes. Marinate the lamb in the red wine for 3 hours. Remove the lamb and keep the wine.
In a large skillet, heat the oil over medium heat. Add the lamb and saute until lightly browned on all sides. Add the garlic and onion, sauteing until the onion is translucent. Lower the heat and add the bay leaves, tomato paste, reserved wine and Habanero peppers. Taste and add salt if needed.
Simmer until the lamb is tender, about 30 minutes. Remove the bay leaves and serve.