Middle Eastern Lamb Stew

I got this recipe from a friend. It's got a great blend of flavors! Tastes great with rice or cous-cous.

• Ready In: 1 hr 15 mins
• Serves: 4-8

Ingredients

• 1  lb lamb
• 2  sweet potatoes, peeled and cubed
• 1  large Spanish onion, diced
• 1  shallot, diced (optional)
• 1  head celery, chopped
• 1 (8 ounce) package  baby carrots
• 1⁄4 cup red wine
• 1  cinnamon stick
• 1  dash allspice
• 1  dash cumin
• 3  bay leaves
•  black pepper
• 1⁄4 cup  slivered almonds (optional)
• 1⁄4 cup dried cherries (optional)
•  oil
•  water

Directions

1. Brown the lamb in oil and remove from pan.
2. Sauté the onion, shallot (if using), and celery until soft and starting to brown.
3. Add the wine, browned meat, carrots, sweet potatoes, and the cinnamon stick.
4. Bring to a simmer, adding water if necessary.
5. After about 20 minutes, remove the cinnamon stick and add spices, bay leaves, and if using, the almonds and cherries.
6. Simmer until meat is tender and sweet potatoes are soft.