Lamb Stew with Dried Sweet Cranberries and Dates

3-4 lb boneless lamb, cubed
1 28-35 oz can crushed tomatoes
2 cups chicken broth
1 large Vidalia onion, finely chopped
3 stalks celery, finely chopped
2 carrots, finely chopped
4 cloves garlic, minced
1 cup dried pitted dates, chopped
1/3 cup dried cranberries (Craisins)
1 tsp dried rosemary
1/4 tsp red pepper flakes
1 stick cinnamon, or 1/4 tsp powdered cinnamon

In a large Dutch oven, sear the lamb cubes in about 3-4 batches, in a bit of canola or peanut oil (high smoke level oil - NOT olive).  Salt and pepper lamb to taste.  Set lamb aside in a bowl when browned. 

Add the onions, celery and carrot to the pot and brown for about 8-10 minutes, over medium heat, until veggies are well softened, and a bit caramelized.  Add the garlic, rosemary and red pepper flakes, and cook another 2-3 minutes.

Return the lamb to the pot and the remaining ingredients.  Bring to a boil, stir, reduce heat, cover, and let cook for about an hour.  Check stew, and taste after stirring.  Add some more chicken broth if too thick.  Remove cinnamon stick, and tip into a serving bowl.  Serve over couscous, rice, or egg noodles.

Serves 6-8.