MEDITERRANEAN-STYLE LAMB STEW

Steps:

• In a food processor or blender process the tomatoes with juice until smooth; set aside.
• Place the currants in a heat-proof bowl; cover with very hot water and set aside while browning the lamb.
• Heat oil over medium heat in a large Dutch oven.
• Season the lamb with salt and ground black pepper; add to the oil and brown on both sides; remove the lamb to a plate or bowl.
• Add in onions and cook stirring for about 5 minutes adding in the garlic and red chili flakes the last 2 minutes of cooking.
• Add in tomato paste and bay leaf; cook stirring for 1 minute.
• Return the lamb with all the juices that have accumulated in the bowl back to the pot.
• Drain the water from the currants.
• Add in the pureed tomatoes, currants and all remaining ingredients except the salt and pepper.
• Bring to a boil stirring over medium heat.
• Reduce heat to very low and simmer uncovered for about 1-1/2 hours or until the lamb is tender.
• About halfway through cooking season with salt and ground black pepper to taste.
• Just before serving remove and discard the cinnamon stick and bay leaf (if you are making this a day in advance refrigerate with the cinnamon stick and bay leaf left in).