Lamb and Onion Stew

Lamb and Onion Stew
3 tbsp. vegetable oil
2 lb. Lamb chuck, cut into 2-inch cubes
3 c. agilely broken onions
2 cloves garlic, cautiously chopped
1 6-oz. can amazon 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, calefaction oil over medium-high calefaction until it begins to sizzle. Add meat and amber on all sides.
When browned, anxiously abolish meat with a spatula or a slotted beanery and set aside.
Put onions and garlic in the Dutch oven and baker until agilely brown.
Return meat to the Dutch oven.
Add amazon paste, Lamb broth, water, vinegar, salt, pepper, cinnamon, and bay leaf.
Mix well. Cover Dutch oven and about-face calefaction to low.
Simmer bouillon about 3 to 4 hours, or until the meat is actual tender.
Stir every 15 account to anticipate meat from afraid to the Dutch oven.
The booze will become actual thick, about like jam.
Remove bay blade and serve.