Lamb Stew - cooking recipe

Ingredients

2 tbsp olive oil
1 1/3 lb lamb shoulder or other stew meat, diced large
4 None onions, peeled and chopped into rings
2 cloves garlic, peeled and chopped
1 medium-large red pepper, deseeded and chopped
1-2 tbsp paprika
2 tbsp rosemary, chopped
1/2 cup dry red wine
6 cups (about 1 1/2 bunches) broccoli, trimmed, cut into florets
1/2 cup heavy cream
1 tbsp cornstarch
2 heaping tbsp slivered almonds
None None Fresh rosemary, to garnish

Preparation

Heat oil in a heavy saucepan. Sear lamb in batches and remove from pan. Add onions, garlic and peppers to pan, and saute. Return lamb to pan, season, and add rosemary. Deglaze with wine and 1 cup water, bring to a boil and simmer for 5 mins.
Cook broccoli in boiling salted water for 4 mins. Stir cream into the stew. Mix cornstarch with a little water, stir into stew and simmer for 1 min. Roast almonds in a dry pan until golden. Drain broccoli.
Arrange stew on plates with broccoli. Sprinkle with almonds and garnish with rosemary. Accompany with slices of baguette.