In a bowl toss lamb with flour and salt and pepper to taste. In a 10-inch skillet heat oil over moderately high heat and saute garlic, stirring, 1 minute. Add lamb and brown, stirring, about 2 minutes. Add wine and boil 1 minute. Add water and cinnamon stick and scatter sweet potato on top. Simmer stew, covered, about 30 minutes, or until lamb is tender, and season with salt and pepper. Serves 2. Gourmet February 1994