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2 pounds boneless lamb stew meat (such as as shoulder), cubed
1 teaspoon black pepper
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
2 tablespoons olive oil
6 cloves garlic, minced
1 onion, sliced thin
2 carrots, diced
2 celery stalks, diced
1 28-ounce can chopped tomatoes
1 cup wine
1 bay leaf
a few sprigs of parsley
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 violetsareblue
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