I N G R E D I E N T S: 

• 1-1.25 kg diced lamb
  

• 1/4 cup olive oil divided
  
• 2 medium onions, chopped (about 2 cups)
• 2 to 3 cloves garlic, minced
• 2 tablespoons tomato paste
  
• 2 cups peeled, seeded, and chopped tomatoes
• 1 cup Cabernet Sauvignon or other dry red wine
• 1/2 cup Red Wine Vinegar
  
• 1 (3-inch) cinnamon stick
• 3 whole allspice
• 3 whole cloves
• 1 teaspoon ground cumin
  
• 1 bay leaf
• about 1 teaspoon salt
  
• 1/2 teaspoon pepper

D I R E C T I O N S:

1.Pat meat dry with paper towels.

2. Heat three tablespoons oil in a large saucepan over medium-high heat. In several batches, add lamb and brown on all sides (about five minutes per batch). Remove lamb.

3. Add remaining tablespoon oil.  Stir in onion and garlic and sauté until soft (about five minutes). 

4. Add tomato paste and stir until darkened.

5. Return lamb and add tomatoes, wine, vinegar, cinnamon, allspice, cloves, cumin, bay leaf, salt, and pepper. 

6. Bring to a boil, cover pot, and cook in a preheated 175°C oven (make sure your saucepan is oven-safe) or simmer over low heat until tender (about 1-1.5 hours).

7. Best served with rice or orzo.