How to make
Clean the lamb of its membranes, cut it into cubes and boil in salted water. Set aside 1 2/3 cups (400 ml) of the broth, drain the meat well and braise in hot oil. In a deep pot, sauté the onions, peppers and garlic, then add the tomato paste.
Fry and add the tomatoes, broth and cream, season with salt, black pepper and spearmint. Once the vegetables soften, add the lamb. Put it to simmer until the meat becomes tender. Upon serving, flavor it with rosemary.
For garnish, prepare mushrooms with rice. Sprinkle them with black pepper.
