Lamb and Onion Stew

3 tbsp. vegetable oil
2 lb. Lamb chuck, cut into 2-inch cubes
3 c. thinly sliced onions
2 cloves garlic, finely chopped
1 6-oz. can tomato paste
1 10 1/2 -oz. can Lamb broth
1 c. water
1/4 c. red-wine vinegar
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. cinnamon
1 bay leaf
In a Dutch oven, heat oil over medium-high heat until it begins to sizzle. Add meat and brown on all sides.
When browned, carefully remove meat with a spatula or a slotted spoon and set aside.
Put onions and garlic in the Dutch oven and cook until lightly brown.
Return meat to the Dutch oven.
Add tomato paste, Lamb broth, water, vinegar, salt, pepper, cinnamon, and bay leaf.
Mix well. Cover Dutch oven and turn heat to low.
Simmer stew about 3 to 4 hours, or until the meat is very tender.
Stir every 15 minutes to prevent meat from sticking to the Dutch oven.
The sauce will become very thick, almost like jam.
Remove bay leaf and serve.