Slow Cooked Lamb Stew in Red Wine

Cut the lamb into bite-sized pieces and season them with salt and pepper.

Heat some oil in a pan on high heat. Brown all the lamb pieces. Set aside.

In a large pot on medium heat some oil and sauté onion and garlic until translucent.

Add in cumin, mixed herbs, and thyme. Sauté until spices are fragrant.

Add chopped green pepper and stir for a while.

Deglaze the mix with red wine. Let the wine simmer for about 5 minutes on medium-low flame until reduced slightly.

After five minutes, add the browned lamb to the pot. Mix well.

Now add the beef stock cubes, tomato sauce, and enough water to just cover the lamb.

Cover and let the lamb cook for 1 hours and 30 minutes on low heat.

After an hour and 30 minutes, add chopped carrots and potatoes. Cover and cook for additional 30 minutes or until they are done.

Rinse the broccoli with cold water.

In a pan on high heat, add two tablespoons of butter and one tablespoon of oil.

Sear the broccoli while turning consistently for four minutes.

After four minutes add garlic, spice mix, and lemon juice.

Saute the broccoli for another two minutes.

Serve the lamb stew with broccoli and rice.