Spring Lamb Stew with Asparagus and Peas

Name: Spring Lamb Stew with Asparagus and Peas
Ingredients: 2 lb. (1 kg) boneless lamb shoulder, cut into 1 1/2-inch (4-cm) pieces; Kosher salt and freshly ground pepper; 2 Tbs. extra-virgin olive oil; 6 oz. (180 g) pearl onions, peeled; 1/2 tsp. ground cinnamon; 1/2 tsp. chili powder; 2 garlic cloves, minced; 2 Tbs. balsamic vinegar; 1 1/2 cups (12 fl. oz./375 ml) red wine; 4 cups (32 fl. oz./1 l) chicken or vegetable broth; 1 lb. (500 g) new potatoes; 1 cup (5 oz./155 g) shelled English peas or thawed frozen peas; 1 bunch asparagus, ends trimmed, spears cut into 2-inch (5-cm) pieces; Fresh mint leaves for garnish