Red Wine And Tomato Lamb Stew

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1 kilo lamb (stewing cuts, with bones)

flour for dusting

olive oil

4-5 garlic cloves, minced, plus 1 head garlic, outer skins peeled but inner skin left intact

3 onions, peeled and cut into wedges

1 cup red wine

1 800-gram tin chopped tomatoes

1 400-gram tin chickpeas (260 grams drained weight)

2-3 smallish potatoes (about 300 grams total), peeled

4 bay leaves

3 sprigs fresh rosemary

1 teaspoon sugar

a generous pinch of your favourite chilli powder or flakes**

sea salt and freshly cracked black pepper

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