1 jar Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce
2 Tbsp. lemon juice
1 Tbsp. honey
1 cinnamon stick
1 Tbsp. soy sauce
2 lbs. sweet potatoes, peeled and cut into 2-inch-thick slices
Season lamb, if desired, with salt and pepper.
Heat Olive Oil in deep 12-inch skillet over medium-high heat and brown lamb, turning once, about 30 minutes. Remove lamb from skillet and set aside.
Add onions to same skillet and cook, stirring occasionally, 5 minutes or until lighty golden. Stir in ginger, garlic, paprika, red pepper flakes and Sauce. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in remaining ingredients except potatoes and lamb. Return to a boil over high heat. Reduce heat to low, then return lamb to skillet. Simmer covered 1 hour.
Stir in potatoes and simmer covered an additional 1 hour or until potatoes and lamb are tender.