Cinnamon Lamb Stew

from: adapted from The Kitchn

2 pounds boneless lamb stew meat (such as as shoulder), cubed
1 teaspoon black pepper
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
2 tablespoons olive oil
6 cloves garlic, minced
1 onion, sliced thin
4 carrots, diced
4 celery stalks, diced
3 15 ounce cans chopped tomatoes
1 cup wine
couscous to serve

Place the lamb in a glass bowl or baking dish and toss with cinnamon, salt, pepper and nutmeg. Cover and place in refrigerator for up to 24 hours, or cook immediately.

In a heavy saucepan or Dutch oven, sauté the pieces of lamb in the oil over medium heat. You may have to work in batches. Meat should be browned on all sides. When all of the meat is browned, add the garlic, carrots, celery and onion, and cook for about five minutes, stirring, until vegetables start to soften . Add tomatoes and wine. When mixture begins to bubble, reduce heat to low and cover.

Cook for 2 hours, or until meat falls apart when squeezed. Serve over couscous.

1 Comment

  1. […] over for dinner tomorrow night (it’s supposed to get chilly here tomorrow and I want to make lamb stew one last time this winter). I am loving Skinny Taste big time and I want to make Chicken Pot Pie […]

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