Spiced Lamb Stew

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

Place the lamb in a glass bowl or baking dish and toss with the salt, pepper, cinnamon, and nutmeg. Cover and place in refrigerator for up to 24 hours if you have time, or continue making the recipe as below.

In a heavy saucepan or Dutch oven, heat the oil over medium heat and brown the pieces of lamb 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 the stew on its own, or over couscous or rice. Garnish with chopped parsley.