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

Instructions

• 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.