Preheat oven to 325°F.

Cut the lamb into even bite-sized pieces. Brown the lamb in a medium frying pan, just long enough to sear the outside of the meat. Transfer to an oven-safe pot.

Add to the pot the salt and pepper, chopped onions, tomato paste, minced garlic, the bottle of wine (yes, the whole bottle), water, whole cranberry sauce, ground ginger, and oregano, and mix well.

Cover the pot with tinfoil and place in the oven to simmer for 45 minutes, until the lamb is tender, and the stew has a gravy-like consistency – take care not to overcook the lamb. Add some additional water if the stew is too thick to your liking.

Serve topped over rice or noodles.