Citrus-Scented Lamb Stew

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4 tablespoons unsalted butter

1 1/4 pounds lean boneless lamb shoulder, cut into 1-inch pieces

Kosher salt and freshly ground pepper

3 medium carrots, thinly sliced

1 medium onion, finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

One 3-inch strip of lemon zest

One 3-inch strip of orange zest

One 28-ounce can diced Italian tomatoes, drained

3/4 cup chicken stock

1 package (10 ounces) frozen baby peas (2 cups)

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