Lamb Stew with Cinnamon – Arní Me Kanela

The combination of fragrant raisins, wine, cinnamon, tomatoes and vinegar gives a spicy stew. Here it is refined with a topping of yogurt and garlic. Serve with potatoes, long grain rice or pilaf so that none of the delicious sauce is lost.

Flour and pepper in a freezer bag form, add lamb cubes, close and shake well so that the meat is completely covered with flour.

Heat the oil in a large ovenproof saucepan, add the onions and garlic and sauté for five minutes until translucent. Sauté the lamb for five minutes, turning continuously, until browned on all sides.

Add the wine, vinegar, and tomatoes, loosening the drippings from the bottom of the pot and allowing everything to bubble together. Reduce the heat and add the sugar, cinnamon, raisins and bay leaf. Season to taste with salt and freshly ground pepper.

Cover and simmer gently for 120 minutes, until the lamb is tender.

Meanwhile, mold the yogurt into a small serving bowl, fold in the garlic, and season heavily with salt and freshly ground pepper. Refrigerate until ready to serve.

Garnish the casserole with a dollop of yogurt sauce at a time and dust with the paprika. Bring to the table hot.

Our tip: Use high-quality red wine for an especially fine taste!

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