Recipe source.

Ingredients

• 2 pounds lamb stew meat
• 1 1/2 teaspoons ground cinnamon, divided
• 1/4 teaspoon ground nutmeg
• 1 1/2 teaspoons kosher salt, divided 
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons olive oil, divided
• 1 medium onion, diced
• 2 medium carrots, peeled and sliced into half moons
• 2 celery stalks, sliced
• 4 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes
• 1 cup dry red wine
• 1 bay leaf
• Cooked couscous or rice, for serving (optional)
• 1/4 cup coarsely chopped fresh parsley leaves, for garnish (optional)

Steps

1. Place the lamb, 1 teaspoon of the cinnamon, nutmeg, 1 teaspoon of the salt, and pepper in a large bowl, and stir so the lamb is evenly coated. Cover and place in the refrigerator for at least 30 minutes, up to overnight.
2. Heat 2 tablespoons of the oil in a Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches, add the lamb in a single layer and sear the meat on all sides, 3 to 5 minutes per batch. Transfer the meat to a large, clean bowl. Repeat with the remaining lamb.
3. Reduce the heat to medium. Add the onion, carrots, celery, garlic, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Stir in the remaining 1/2 teaspoon cinnamon, and cook for 1 minute more. Add the wine and scrape any brown bits on the bottom of the pan with a wooden spoon. Add the tomatoes and their juices, bay leaf, and seared lamb and any accumulated juices, and stir to combine.
4. Bring to a boil, then reduce the heat to low and simmer uncovered until the lamb is fork-tender, about 2 hours.
5. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.