1 lb. Kentucky tomatoes
1 cup organic grape juice
1 cup red wine (please, use something decent!)
1 head Blue Moon garlic
1 tsp each peppercorns and cinnamon
2 tsp each coriander, cumin, ginger and salt
4 cloves
2 bay leaves
Salt and pepper lamb, sear in a heavy pan till good and golden. Take remaining ingredients (except the bay leaves) and puree in blender. Pour sauce over lamb, add bay leaves and bake covered at 350' for 1 1/2 hours. If you prefer, it could also be cooked on the stovetop in a Dutch oven, or even in a crockpot (adjust time accordingly, either from experience or from the book that came with the crockpot).   
Variation: Add diced potatoes, carrots, peppers or whatever other yummy local produce you have laying around!