2poundsboneless lamb meatcubed {your butcher should sell or prepare this for you}
1 1/2teaspoonssea salt
1teaspoonground black pepper
1teaspoonground cinnamon
1/4teaspoonground nutmeg
2tablespoonsextra virgin coconut oil
1medium yellow oniondiced
8-10baby carrotsdiced
2whole celery stalksdiced
3clovesgarlicminced
128-ounce can diced tomatoes
1cupred wine {I used a decent cabernet}
1bay leaf
Fresh parsleychopped for topping
Instructions
Place the lamb in a glass bowl and toss with the salt, pepper, cinnamon, and nutmeg. Cover and place in refrigerator for up to 24 hours.
Bring lamb out of fridge at least 15 minutes before you plan on cooking.
In a Dutch oven, heat the coconut oil over medium heat.
Add pieces of lamb and brown on all sides. Depending on the size of your pan, you may have to work in batches.
When all of the meat is browned, add the onion, carrots, celery and garlic. Cook for about five minutes, stirring often, until vegetables start to soften.
Add the tomatoes, wine and bay leaf, and stir.
When mixture begins to bubble, reduce the heat to low and cover.
Cook for 2 hours, or until meat falls apart when tested with a fork.
Serve topped with fresh chopped parsley.
Notes
Prep time does not include marinating lamb overnight