Instructions

1. Heat the oil in a large pan and brown the lamb over high heat. Remove and set aside.
2. Add the onion and garlic to the same pan and cook over low-moderate heat until softened. Add mushrooms and increase the heat, cooking until the mushrooms are caramelized.
3. Return the lamb to the pan. Add the broth, tomatoes, and rosemary, and bring to a simmer. Once simmering, reduce the heat to low and cover with a lid. Cook for 2 hours, stirring occasionally.
4. Remove and discard the rosemary, then check the consistency of the sauce. If it has not thickened enough, increase the heat and cook without a lid for a few minutes, stirring regularly. Season with salt and freshly ground black pepper.
5. Serve with cauliflower rice.