Ingredients

• Lamb (500 - 600 g), cut into pieces

• Onion (1) chopped

• Garlic (3 - 4 cloves), minced

• Carrot (1 - 2), cut into pieces

• Potato (2 - 3), cut into pieces

• Tomato (2 - 3), peeled and chopped (or canned tomato puree)

• Red wine (150 - 200 ml)

• Bay leaves (2 - 3)

• Rosemary (appropriate amount)

• Salt (appropriate amount)

• Black pepper (appropriate amount)

• Olive oil (appropriate amount)

• Lamb marinade (salt, black pepper, cumin powder, a small amount of cinnamon powder to make rubs, appropriate amount)

• Black tea powder BBQ rubs（3g）

Instructions

1. Wash the lamb cubes, dry with paper towels, and place in a bowl. Add the lamb marinade (rubs), stir well, and marinate for 30-45 minutes to allow the lamb to fully absorb the flavor of the spices.

2. Pour an appropriate amount of olive oil into a stew pot and heat over medium heat. Add the marinated lamb cubes and fry until each side is golden brown, set aside. In the same pot, add chopped onion and minced garlic and sauté until the onion is soft. Then add carrot and potato cubes and stir-fry for a few minutes.

3. Add chopped tomatoes (or chopped tomatoes), stir well, and pour in red wine after the juice is boiled out, stirring. Add the fried lamb, Black tea powder BBQ rubs, bay leaves and rosemary, and add appropriate amount of salt and black pepper to taste. Simmer until the soup is thick and the lamb and vegetables are soft. During this period, you can add water as needed. Simmer on low heat for about 1.5-2 hours.