In a medium-size bowl, combine salt and pepper and cinnamon with the lamb meat to coat and season evenly.
In a large cooking pot on medium heat, heat oil and brown the stew meat, 2 to 3 minutes per side.
Remove the meat from the pot and set aside.
In the same heated pot, add onion and cook for 3 minutes, or until it begins to brown slightly. Add garlic, ginger, and rosemary and cook for another couple of minutes, or until fragrant.
Add the next 6 ingredients (apple cider vinegar through dates) and bring to a boil. Reduce heat to medium-low, cover, and cook for about 1 hour 30 minutes, or until lamb is cooked to desired tenderness. Serve warm garnished with parsley.