Ingredients: 

• 600 g lamb shoulder, cubed
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 2 tomatoes, diced (or 400 g canned)
• 2 tbsp (OseOji Okpoo) spice blend
• 1 cup lamb or vegetable broth
• 1 tbsp olive oil
• Optional: A pinch of smoky mix
• Fresh mint for garnish

Instructions:

1. Brown Lamb: In a heavy pot or tagine, heat olive oil and brown lamb cubes on all sides.
2. Sauté Aromatics: Add onion and garlic; cook until fragrant.
3. Combine: Stir in tomatoes and the spice blend, then add broth.
4. Simmer: Cover and cook on low heat for 1.5–2 hours until the lamb is tender.
5. Finish: Optionally add smoky mix, garnish with fresh mint, and serve over couscous.