Lamb Stew with Mint and Orange

I love anything with lamb; I'm an absolute lamb junkie. Unfortunately, a decent array of lamb cuts is pretty hard to find in a regular grocery store. I got a recipe for an interesting lamb stew with orange and mint, and it called for a pound of lean lamb meat. All I could find at the store was a pound of ground lamb, so I decided to make it with ground lamb meatballs instead. The meat was mixed with garlic, cinnamon, and cumin (a winning combination I'd used with my Moroccan lamb burgers last month), formed into meatballs, and browned. After I removed the little meatballs, I sauteed some garlic, carrots, and parsnips together. Then I added tomato sauce, chicken stock, and red wine. I returned the meatballs to the pot and added a chopped sweet potato and the zest and juice of an orange. After the stew simmered for an hour or so, I served it over quinoa and topped it with fresh mint.