Lamb and cinnamon often pair in healthy recipes from North Africa. It’s easy to incorporate these flavors into a homemade stew that’s simple and satisfying.


  • 2 pounds boneless lamb stew meat, extra fat trimmed
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cinnamon
  • salt to taste
  • 2 tablespoons olive oil
  • 6 cloves garlic, minced
  • 1 yellow onion, thinly sliced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 14-ounce cans low-sodium diced tomatoes
  • 1 cup red wine
  • 1 bay leaf


Toss the stew meat with the pepper, salt to taste and cinnamon. Heat the olive oil in a heavy saucepan over medium-high heat and brown the meat, in batches if necessary, and remove to a plate. In the same pan, saute the garlic, onions, carrots and celery for about 5 minutes, or until they start to soften. Add the wine and scrape up the browned bits on the bottom of the pan. Simmer for a few minutes, until the wine is reduced by one-quarter and stir in the broth, meat, tomatoes and bay leaf. Simmer over low heat, covered, for about 2 hours or until meat is very tender. Serve over whole-wheat couscous or brown rice.

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