Ingredients: 

• 600 g lamb shoulder, cut into cubes
• 1 large onion, finely sliced
• 2 garlic cloves, minced
• 2 tbsp (Ifvenli) spice blend
• 1 cup diced tomatoes (canned or fresh)
• 1 cup water or lamb broth
• 1 tbsp olive oil
• Optional: A pinch of smoky mix
• Fresh mint or parsley for garnish

Instructions:

1. Brown Lamb: In a heavy pot or tagine, heat olive oil and brown lamb cubes.
2. Aromatics: Add the onion and garlic; cook until fragrant.
3. Simmer: Stir in the (Ifvenli) blend, then add tomatoes and broth. Bring to a simmer, cover, and cook on low heat for 1.5–2 hours.
4. Finish: Optionally stir in a pinch of smoky mix, garnish with herbs, and serve over couscous.