Celery stalks
Carrots
Medium onion
Garlic cloves
Vegetable oil
Lamb shoulder
Nutmeg
Ground coriander
Ground cumin
Paprika
In a large bowl, mix the nutmeg, coriander, cumin, paprika, turmeric, salt and red pepper flakes to the meat. Stir with a wooden spoon to coat the meat, and set aside. After 20 minutes, mix vegetable oil into meat mixture and stir until coated.
Heat 2 tablespoon vegetable oil in a large dutch oven. Once shimmering, add celery, carrots, onions and garlic and 1 tablespoon salt and saute until translucent. About 10 minutes.
Put ½ of the Lamb mixture into a hot 12" skillet and brown, adding 2 tablespoon white wine into the pan. Once seared, add the lamb to the dutch oven and repeat the process with the other half of the meat.
Pour a small amount, of the chicken broth into the skillet to deglaze the pan. Add two cinnamon sticks to the dutch oven. Add crushed tomatoes and the remaining chicken broth to the dutch oven. Stir and continue to cook.
This meal is definitely worth the wait. The lamb is transformed into a thick aromatic stew of meltingly fork tender meat.