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1. Preheat the oven to 425. With a small, sharp knife, cut a deep crisscross into the top of each chestnut.
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2. Arrange the chestnuts in a single layer in a shallow baking pan, and pour in about ¼ cup of water-just enough to film the bottom.
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3. Roast the chestnuts in the middle of the oven for about 10 minutes, or until they pop open. Turn off the oven and remove half the nuts from the pan.
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4. While they are still hot, remove their shells and inner brown membranes with a small, sharp knife. Then peel the remaining hot chestnuts similarly.
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5. Pat the chunks of lamb completely dry with paper towels and drop them into a bowl. Add the cinnamon, salt and pepper, and toss the meat about with a wooden spoon to season the pieces evenly.
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6. In a heavy 10- to 12-inch skillet, heat the oil over high heat until alight haze forms above it.
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7. Brown the lamb in the hot oil, turning the chunks frequently with a slotted spoon or spatula and regulating the heat so they color richly and evenly on all sides without burning.
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8. Add the chestnuts and remaining 2 cups of water and bring to a boil.Reduce the heat to low and simmer partially covered for 30 minutes.
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9. Stir in the raisins and sugar, partially cover the skillet again, and simmer for 20 to 30 minutes longer, or until the lamb is tender and shows no resistance when pierced deeply with the point of a small, sharp knife.
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10. Taste for seasoning, then serve at once from a heated platter or bowl.
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