Middle Eastern Lamb Stew

• 1 lb lamb
• 2 sweet potatoes, peeled and cubed
• 1 large Spanish onion, diced
• 1 shallot, diced (optional)
• 1 head celery, chopped
• 1 (8 ounce) package baby carrots
• 1/4 cup red wine
• 1 cinnamon stick
• 1 dash allspice
• 1 dash cumin
• 3 bay leaves
• black pepper
• 1/4 cup slivered almonds (optional)
• 1/4 cup dried cherries (optional)
• oil
• water

1. Brown the lamb in oil and remove from pan.
2. Saute the onion, shallot (if using), and celery until soft and starting to brown.
3. Add the wine, browned meat, carrots, sweet potatoes, and the cinnamon stick.
4. Bring to a simmer, adding water if necessary.
5. After about 20 minutes, remove the cinnamon stick and add spices, bay leaves, and if using, the almonds and cherries.
6. Simmer until meat is tender and sweet potatoes are soft.

lamb, sweet potatoes, spanish onion, shallot, celery, baby carrots, red wine, cinnamon, allspice, cumin, bay leaves, black pepper, almonds, cherries, oil, water

Taken from www.food.com/recipe/middle-eastern-lamb-stew-157531 (may not work)