A Broad Reference

I found a great recipe for a turkish leg of lamb. It was delicious but really ended up being a lot of meat. Perfect when you're entertaining eight, less practical when it's just me and Gwynie. The highlite of the dish was the tomato based gravy, with deep notes of cinnamon, allspice and cumin. With that in mind I decided to riff a stew based on the same ingredients and see how it turned out.

Ingredients
* 1 onion chopped, abut 1 1/2 cups
* 1 pound lamb stew meat
* 1 pound lamb neck bones
* 1 pound lamb shanks
* 2 cans peeled, seeded and chopped tomatoes
* 1/2 cup chopped toasted walnuts (omitted due to allergy concerns)
* 4 tablespoons chopped parsley
* 1 teaspoon kosher salt
* 1/2 teaspoon allspice
* 1 teaspoon cinnamon
* 1 teaspoon cumin
* 1/2 teaspoon ground black pepper
* --cayenne pepper to taste
* 1 cup stock (lamb or beef)
* 2 cloves garlic
* 2 bay leaves

Instructions
Roast lamb pieces and onion in a roasting pan @375 for about 15-25 minutes, till browned. Place meat, onion, tomato and other ingredients in slow cooker. De-glaze pan with water or stock and add to cooker, top with stock. Simmer till stew has a glossy red sheen and meat is falling off the bone ~4-6 hours. Serve with parsley garnish, rice and cucumber salad. Let me know how yours turns out.