INGREDIENTS

* 1 1/2 kg lamb (shoulder part, cut in servings)
* 1 large onion, finely chopped
* 20 small (baby) onions, suitable for making stifado. These are sweeter in taste
* 1 wine glass red wine
* 1 glass ripe fresh tomatoes, finely chopped
* 1 glass tomato paste
* 1 tea cup olive oil
* 1 bay leaf
* 1 pinch cinnamon
* Salt
* Pepper

METHOD

Heat olive oil in a large saucepan and saute the chopped onion, the small onions (do not chop them - leave them as a whole) and the lamb. Let the meat take a brown. Pour salt and pepper, add the bay leaf and the cinnamon. Finish roasting by pouring the wine and let it evaporate by letting it boil for a while. Add the chopped tomatoes and the tomato paste. Pour some water and let it cook for 1 hour in 150 C until the sauce thickens. Serve with fried potatoes.