Lamb Stifado

• 6 medium onions, peeled and coarsely chopped
• 2 cloves garlic, crushed
• 2 tablespoons olive oil
• 1 lb boneless stewing lamb
• 1 cup crushed tomatoes
• 1 tablespoon tomato paste
• 1/4 cup water
• 2 -3 bay leaves
• 1 inch cinnamon
• 6 allspice berries
• 3 whole cloves
• 1 teaspoon cumin
• 1/2 cup red wine
• 1/4 cup red wine vinegar
• salt & pepper

1. Saute the onions and garlic in the olive oil until turning brown and soft.
2. Remove and set them aside.
3. Add the meat and brown well.
4. Add all the remaining ingredients, including the onions.
5. Add water to just cover.
6. Tightly cover the pot and simmer very slowly for 2 to 4 hours, stirring occasionally.
7. Like most stews, this is better reheated the next day.

onions, garlic, olive oil, lamb, tomatoes, tomato paste, water, bay leaves, cinnamon, berries, cloves, cumin, red wine, red wine vinegar, salt

Taken from www.food.com/recipe/lamb-stifado-82210 (may not work)