Cuban-Style Lamb Stew

• 2 -3 lbs boneless lamb shoulder, cut into 1-inch cubes
• 1 cup flour
• 1 teaspoon seasoning salt or 1 teaspoon white salt
• black pepper
• oil, for browning sauce
• 1 large onion, chopped
• 2 tablespoons chopped fresh garlic (or to taste)
• 4 -5 carrots, cut into large chunks
• 3 celery ribs, coarsley chopped
• 2 -3 tablespoons brown sugar, packed
• 1 -2 teaspoon dried thyme (rubbed between fingers to release the flavor)
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 1/4 teaspoon clove
• 1/2 teaspoon crushed red pepper flakes (or to taste, can use cayenne pepper in place of the pepper flakes)
• salt and black pepper
• 1/2 cup dry red wine (or to taste)
• 3 1/2 cups beef broth (you can add in more broth if desired)
• 1 lb button mushroom (optional, can use less if desired)

1. Place the flour, seasoning salt and black pepper in a medium bowl; toss slightly to combine.
2. Prepare a large Dutch oven or heavy-bottomed pot.
3. Add in oil to cover bottom of the pot over medium-high heat.
4. Coat the lamb cubes with flour (shake off any excess flour) then brown in hot oil in two batches; transfer the browned lamb to a plate.
5. Add in the onion and cook for about 4-5 minutes, then add in garlic, cook for 1 minute.
6. Add in carrots, celery, mushrooms (if using) brown sugar, thyme, crushed red pepper flakes and spices; cook stirring for 2 minutes.
7. Add in wine, broth and browned lamb; mix to combine.
8. Simmer, covered for about 3 hours, stirring occasionally until thickened and the lamb is very tender.
9. Season with salt to taste and more black pepper if desired.

lamb shoulder, flour, salt, black pepper, oil, onion, fresh garlic, carrots, celery, brown sugar, thyme, cumin, paprika, cinnamon, clove, red pepper, salt, dry red wine, beef broth, button mushroom

Taken from www.food.com/recipe/cuban-style-lamb-stew-142544 (may not work)