Cut the skin from the lamb. IN a skillet, brown the meat in hot oil. Drain off fat. Add the onions,carrots, mushrooms, wine, green pepper, cumin, salt and pepper to the skillet. Top with unpeeled garlic. Bring to boiling. Reduce heat. Cover and simmer with mixture for 1 1/2 hours. Transfer the meat to a serving plate. Skim fat from, juices. Spoon the vegetables and juices over meat. Serve with couscous.