A slow-simmered lamb ragout with carrots, tomato, cumin, and onions.
350 gLamb
220 gCarrot
130 gOnion
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4 clovesGarlic
280 gTomato Sauce
1.25 cupsBeef broth
7 gCumin
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Brown Lamb in Cooking oil with Onion and Garlic until the surface is browned.
Stir in Cumin and cook for 1 minute.
Pour in Tomato Sauce, Beef broth, and Carrot and bring to a steady simmer.
Braise for 40 minutes until the lamb is tender.
Season with Salt and Black Pepper.