Lamb stew with cinnamon

Ingredients for 4 servings:

• 1 kg lamb
• 2 tbsp flour
• salt and pepper
• Paprika powder
• some olive oil
• 2 large onions
• 1 clove(s) garlic
• 300 ml red wine
• 2 tbsp red wine vinegar
• 400 g tomatoes, chopped, from the can
• 50 g raisins
• 1 tbsp cinnamon powder
• 1 pinch(s) sugar
• 1 bay leaf
• some oregano, dried

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

Remove the silverskin and fat from the lamb and cut into cubes. Place the meat in a freezer bag with flour and a little pepper and shake well to coat the meat evenly with flour. Slice the onions into rings, either crushed or finely diced the garlic. Heat the oil in a pan and first sauté the onions and garlic. Add the meat and fry until well browned. Deglaze everything with the wine and vinegar, scraping up any residue from the bottom of the pan. Add the tomatoes, bring to a boil, and reduce the heat. Then add the raisins, sugar, cinnamon, and bay leaf. Season to taste with salt, pepper, and spices. Cover and simmer gently for at least 1.5 to 2 hours until the meat is nice and tender. I serve this with kritharaki (rice-shaped noodles) or some delicious white bread. Note: 1 tablespoon of cinnamon powder seems like a lot, but it’s fine.