Directions

1. 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.
2. Let the meat take a brown.
3. Pour salt and pepper, add the bay leaf and the cinnamon.
4. Finish roasting by pouring the wine and let it evaporate by letting it boil for a while.
5. Add the chopped tomatoes and the tomato paste.
6. Pour some water and let it cook for 1 hour in 150 C until the sauce thickens. Serve with fried potatoes.