A hearty and flavorful lamb stew with a blend of aromatic spices, perfect for a cozy meal.
Heat a large stock pot over medium heat and coat with spray oil.
Ensure the pot is evenly coated to prevent sticking.
Add the diced yellow onion and ground lamb to the pot, cooking until the onion is soft and the lamb is browned.
Break up the lamb into small pieces as it cooks for even browning.
Drain any excess fat from the pot.
Use a spoon to carefully remove the fat without discarding any of the cooked ingredients.
Stir in the minced garlic, red pepper flakes, oregano, cumin, allspice, cinnamon, chili powder, bay leaf, salt, and pepper.
Toast the spices briefly to enhance their flavors.
Add the diced tomatoes with their juice and bring the mixture to a boil.
Stir well to combine all ingredients evenly.
Reduce the heat to low and let the stew simmer for 15 minutes.
Cover the pot partially to retain moisture while allowing some evaporation.
Serve the stew in bowls and garnish with shredded Monterey Jack cheese and chopped green onions.
Serve with crusty bread or over rice for a complete meal.
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