The new agate mortar and pestle is a revelation to me.
Nothing else grinds spices to as fine a powder
and the result is more aromatic than any other method.
Also it is the only way I've been able to powder cinnamon bark.
Now I use surprisingly small quantities of freshly powdered spices.

Lamb Stew

Slice an onion into very thin slices. Melt

1 to 2 tablespoons butter

in a heavy casserole---enameled cast iron by choice.
Add the onion, cover and put on very low heat for
2 to 3 hours. The onions will wilt down, then the
water will slowly steam off, then the onions will
start to brown. Put

2 lamb shoulder blade chops

in a black iron skillet under the broiler. Flip when
they are browning and sizzling on top and do the same
for the other side. Add the chops to the casserole with
the brwoned onions and add

boiling water

Let the skillet cool a bit and add to the skillet

1/2 cup white wine

Scrape the crust into the wine and slowly reduce.

Powder your spices---individually, as they each break
down differently.

a piece of cinnamon bark about half the size of a small fingernail
1 black peppercorn
2 coriander seeds
5 cumin seeds
5 cardamom seeds (not pods)
1/8 teaspoon saffron powder

Add the spices to the casserole with some salt and the
wine reduction. I like to put in plenty of water so
that the chops are fully immersed as there is a lot of
flavor to be had. Cook at low heat, not even simmering
for 3 hours.

I like to serve this with steamed potatoes.

--
Michael Press