Put medium stockpot on burner and turn on medium heat, add oil and let simmer.
Add lamb meat and brown on all sides and remove to bowl.
Add onion, celery, red pepper and brown moving around with a wooden spoon to release the fond. Then add garlic and stir for a minute.
Add stewed tomatoes, white kidney beans, chickpeas, corn, merlot and lamb base. Stir and bring to a boil. Reduce down to a simmer and add lamb back in.
Let simmer for 1-1.5 hours. Serve warm over Spelt.
Put medium stockpot on burner and turn on medium heat, add oil and let simmer.
Add lamb meat and brown on all sides and remove to bowl.
Add onion, celery, red pepper and brown moving around with a wooden spoon to release the fond. Then add garlic and stir for a minute.
Add stewed tomatoes, white kidney beans, chickpeas, corn, merlot and lamb base. Stir and bring to a boil. Reduce down to a simmer and add lamb back in.
Let simmer for 1-1.5 hours. Serve warm over Spelt.