Greek lamb kokkinisto | Cinnamon-tomato ragout

Cut the lamb into bite-sized, roughly 3-4 cm cubes, then pat thoroughly dry with paper towels. Finely chop the onion and crush the garlic cloves.

In a heavy-bottomed pot or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Brown the lamb cubes in two batches for 5-6 minutes until nicely golden brown on all sides, then remove them to a plate.

Add the remaining 1 tablespoon of olive oil and the finely chopped onion to the remaining fat in the pot. Saute until translucent for 4-5 minutes, then add the crushed garlic and cook for another 1 minute until fragrant.