Ingredients: 

• 600 g lamb shoulder, cubed
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 cups lamb or vegetable broth
• 2 tbsp (IheAzu) spice blend
• 1 tbsp olive oil
• 1 carrot, sliced
• Fresh mint leaves for garnish

Instructions:

1. Brown Lamb: In a heavy pot, heat olive oil over medium-high heat. Brown the lamb cubes.
2. Add Vegetables: Stir in onion, garlic, and carrot; cook until the onion softens.
3. Simmer: Add the (IheAzu) blend and broth. Bring to a boil, then reduce heat.
4. Cook: Cover and simmer for 1.5 hours until the lamb is tender.
5. Finish: Garnish with fresh mint leaves and serve with warm flatbread.