Cubed lamb
2 carrots
1 onion
Garlic
2 tbsp. flour
Rosemary
Curry
Beef stock
Beef bouillon
1 green pepper
1 red bell pepper
Squash
Mint
Parsley

Bro wn lamb, remove. Cook carrots, onion and garlic in pan 2 minutes. Add lamb and 2 tablespoons flour. Add rosemary, curry and other herbs if desired. Cover with stock and bouillon cube. Cover with tinfoil so that it is touching meat and prevents steam from escaping. Add lid to pot. Simmer 1 1/2 hours. Remove vegetables. Add sauteed peppers and squash. Add mint and parsley.