Tomato Lamb Bredie

INGREDIENTS

• 2 1/2 tablespoons tomato paste
• 1/4 cup white wine
• 2 tablespoons chopped flat-leaf parsley or cilantro, for garnish
• 2 teaspoons coarse sea salt
• 1 large ripe tomato (1/2 pound) peeled and chopped
• 1 1/2 pounds boneless lamb shoulder, cut into 1 1/2-inch cubes
• 4 medium potatoes, peeled, quartered and placed in a bowl of cold water
• 4 1/2 tablespoons sunflower oil (or some other medium to light vegetable oil)
• 3 bay leaves
• 4 garlic cloves, crushed
• 2 1/2 tablespoons sugar
• 1 teaspoon freshly ground black pepper
• 3 tablespoons all-purpose flour
• 1 spicy red dry chili pepper, crushed (approximately 1 tablespoon; the amount can be adjusted according to taste), or 1/2 tablespoon hot red pepper flakes
• 2 1/2 pounds lamb knuckles, cut into 1 1/2-inch cubes
• 2 large yellow onions, coarsely chopped (about 4 cups)
• 3 cinnamon sticks