Preheat the oven to 325 degrees F. Add oil to a safe nonstick skillet over medium heat. Season the lamb on both sides with salt and pepper, then lightly dust with arrowroot.

Once the oil is heated, lightly brown the lamb, 1-2 minutes per side and remove.

Add the onion and garlic to the skillet and cook additional 3-4 minutes until onions soften.

Add the onions, garlic, lamb, peppers, eggplant, tomato, herbs, cinnamon sticks, and red wine to stoneware of slow cooker or large Dutch oven. Stir to thoroughly combine ingredients.

Cover the stoneware and braise in the oven 1 ½ - 2 hours until meat is cooked and tender or place on slow cooker on low for 2 hours.

Serve.