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| 1 x ca. 450 g | Boneless lamb shoulder; cut into 1/2-inch |
| | Pieces |
| 1 1/2 Esslöffel | all-purpose flour |
| 1 Esslöffel | olive oil |
| 1 | cloves garlic minced |
| 1/4 Tasse | red wine |
| 1 Tasse | water |
| 1/2 | Cinnamon stick |
| | A; (1/2-pound) sweet |
| | Potato, peeled and |
| | Cut into 1-inch |
| | Pieces |
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In a bowl toss lamb with flour and salt and pepper to taste. In a 10-inch skillet heat oil over moderately high heat and saute garlic, stirring, 1 minute. Add lamb and brown, stirring, about 2 minutes. Add wine and boil 1 minute. Add water and cinnamon stick and scatter sweet potato on top. Simmer stew, covered, about 30 minutes, or until lamb is tender, and season with salt and pepper.
Serves 2.
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