BRAISED LAMB WITH ONIONS AND PEPPERS

SERVES 4 to 6

The combination of herbs and cinnamon add a very special flavor to this braised lamb.

INGREDIENTS

2 pounds lean lamb meat (such as from the leg), cut into 1-inch pieces

Salt and pepper to taste

2 tablespoons olive oil

1 large onion, coarsely chopped

1 large green pepper, coarsely chopped

1 large red pepper, coarsely chopped

4 large garlic cloves, peeled and chopped

2 tablespoons tomato paste

1 cup dry red wine

1 can (14.5 ounces) whole tomatoes, broken up, with juices

1/2 teaspoon dried thyme leaves

1 teaspoon dried rosemary leaves

1/2 teaspoon dried marjoram leaves

1 bay leaf

1/8 teaspoon ground cinnamon

Place a large sauté pan over medium-high heat. Season the lamb with salt and pepper. Add the oil to the pan. Brown the meat on all sides, in batches if necessary, about 4 minutes in all. Remove from pan and set aside. Add the onion, green and red peppers and garlic to the pan; sauté about 2 minutes. Season with additional salt and pepper. Add the tomato paste and stir until well blended, about 1 minute. Add the wine and stir to scrape up the browned bits from bottom of pan. Add the tomatoes and stir again. Return the lamb and accumulated juices to the pan. Add the remaining ingredients. Reduce to medium-low; cover and simmer until meat is very tender, about 1-1/2 hours. If desired, remove the lid and cook just until the juices have reduced slightly. Serve immediately with rice, noodles or pasta.

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