1kg diced lamb

2 red peppers, stemmed, seeded and sliced

2 medium red onions, sliced

3 large cloves of garlic, roughly chopped

400g can of chopped plum tomatoes

250ml full-bodied red wine

375ml chicken stock

1 tablespoon smoked paprika

½ tsp chilli flakes

3 tablespoons vegetable oil

2 tablespoons sherry vinegar

3 bay leaves

Salt and pepper

Serves 4


Preheat the oven to 140°c / 275°f

Heat the oil in a large heavy-bottom casserole over a medium flame. Once the oil is smoky hot, brown the lamb on all sides, in batches, transferring each batch to a plate.

Keeping the pan hot, add the onions and peppers and cook until softened. Add the garlic, a sprinkling of salt and pepper along with the paprika and chilli flakes and cook briefly.

Stir in the chopped tomatoes, wine, chicken stock, vinegar and bay leaves and bring gently to a simmer.

Return the browned lamb to the pot and mix through. Cook in the preheated oven for 2 or 3 hours, checking it every so often and adding a splash of water if it’s getting dry. When done, the meat will be tender and soft.

Serve with buttery polenta or mashed potato alongside crisp and vibrant green cabbage.