Sweet and Sour Lamb Stew: A Springtime Tradition Recipe by Greg

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Ingredients

1 pound boneless leg of lamb (cut into bite size chuncks)
2 tablespoon all-purpose flour
½ teaspoon kosher salt (plus more for seasoning)
¼ teaspoon freshly cracked black pepper (plus more for seasoning)
¼ cup olive oil
1 medium Maui or vadalia sweet onion (pelled, halved lengthwise then sliced crosswise into thin strips)
2 cup chicken broth
½ cup apple cider vinegar
2 tablespoon tomato paste
1 tablespoon brown sugar
1 cup dried currants
½ toasted pine nuts
mint sprigs (as garnish, optional)