Mediterranean-Style Lamb Stew - cooking recipe

Ingredients

3 lbs boneless lamb, cut into bite-size pieces (leg or shoulder)
4 -6 tablespoons olive oil
3 medium onions, chopped
2 tablespoons minced fresh garlic
2 teaspoons dried red chili pepper flakes (optional or to taste)
1 (5 ounce) can tomato paste
1 large bay leaf
1 (28 ounce) can whole tomatoes, undrained
1 cup dry red wine (can use a little more wine)
1/2 - 3/4 cup currants
2 tablespoons brown sugar
2 teaspoons cumin
1 -2 teaspoon grated orange rind
1 cinnamon stick
1/4 cup chopped fresh parsley
salt & fresh ground pepper (to taste)

Preparation

In a food processor or blender process the tomatoes with juice until smooth; set aside.
Place the currants in a heat-proof bowl; cover with very hot water and set aside while browning the lamb.
Heat oil over medium heat in a large Dutch oven.
Season the lamb with salt and ground black pepper; add to the oil and brown on both sides; remove the lamb to a plate or bowl.
Add in onions and cook stirring for about 5 minutes adding in the garlic and red chili flakes the last 2 minutes of cooking.
Add in tomato paste and bay leaf; cook stirring for 1 minute.
Return the lamb with all the juices that have accumulated in the bowl back to the pot.
Drain the water from the currants.
Add in the pureed tomatoes, currants and all remaining ingredients except the salt and pepper.
Bring to a boil stirring over medium heat.
Reduce heat to very low and simmer uncovered for about 1-1/2 hours or until the lamb is tender.
About halfway through cooking season with salt and ground black pepper to taste.
Just before serving remove and discard the cinnamon stick and bay leaf (if you are making this a day in advance refrigerate with the cinnamon stick and bay leaf left in).