INGREDIENTS
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2 pounds boneless lamb shoulder (or other stew meat), cubed
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1 1/2 teaspoons salt
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1 teaspoon ground black pepper
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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2 tablespoons olive oil
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1 medium onion, sliced thin
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2 medium carrots, diced
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2 whole celery stalks, diced
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6 cloves garlic, minced
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1 (28-ounce) can diced tomatoes
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1 cup red wine