The Kitchn: Cinnamon Lamb Stew
This is a dish that's meant to be easy and stress-free. After all, you deserve a break. I like to prepare it during the day while I'm working at home. But if you don't work from home, you can pull it together on a weekend day or even after you make dinner one weeknight. It will be ready for the next night's meal and all the better for its time in the fridge.
Part of what's so simple about this dish is the ingredients; there are lots of substitution opportunities here. If you don't have nutmeg, for example, don't sweat it. You can even drop the cinnamon if you don't have any or it's not your thing, though cinnamon is a classic spice pairing for lamb. A half teaspoon of cumin, or even allspice, might be nice. As for the wine, substitute stock or even beer if you have to. This same technique works for beef as well.
For this recipe, I took the concept of Marge Piercy's Cinnamon Lamb in her book, "Pesach for the Rest of Us," and applied it to a stew since lamb is a favorite choice for slow-simmered dishes.
Cinnamon Lamb Stew
Serves 6 to 8
2 pounds boneless lamb shoulder (or other stew meat), cubed
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
...continued
