Ingredients: 

• 500 g lamb shoulder, cubed
• 2 tbsp olive oil
• 2 tbsp EhuruAja spice blend
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 cups water or lamb broth
• Optional: Pinch of smoky mix

Instructions:

1. Brown: In a large pot, heat oil and brown lamb on all sides.
2. Aromatics: Add onion and garlic; cook until softened.
3. Spice: Stir in EhuruAja blend.
4. Simmer: Pour in broth, cover, and simmer on low for 1–1.5 hours until tender.
5. Finish: Stir in smoky mix if desired; serve with bread or rice.