A punchy twist on a hearty lamb stew, full of the sunshine flavours of Spain.
Serves 41kg 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
3 tablespoons vegetable oil
2 tablespoons sherry vinegar
3 bay leaves
Salt and pepper
1. Preheat the oven to 140°C / 275°F.
2. 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.
3. 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
4. Stir in the chopped tomatoes, wine, chicken stock, vinegar and bay leaves and bring gently to a simmer.
5. 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.
6. Serve with buttery polenta or mashed potato alongside crisp and vibrant green cabbage.