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Lamb and Sweet Potato Stew

1 lb Boneless lamb shoulder; cut into 1/2-inch pieces
1 1/2 tb All-purpose flour
1 tb Olive oil
1 Garlic clove; minced
1/4 c Red wine
1 c Water
1/2 Cinnamon stick
A; (1/2-pound) sweet potato, peeled and cut into 1-inch pieces

In a bowl toss lamb with flour and salt and pepper to taste. In a 10-inch skillet heat oil over moderately high heat and saute garlic, stirring, 1 minute. Add lamb and brown, stirring, about 2 minutes. Add wine and boil 1 minute. Add water and cinnamon stick and scatter sweet potato on top. Simmer stew, covered, about 30 minutes, or until lamb is tender, and season with salt and pepper.

Serves 2.

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