Smoky Lamb and Capsicum Spanish Stew
- 600g lamb fillet, cut into chunks
- Olive oil
- 1 chopped onion
- 2 sliced garlic cloves
- 1 tsp hot smoked paprika
- 500ml chicken or lamb stock
- 400g tin of chopped tomatoes
- 250g jar of roasted capsicums, drained
- 350g peeled and chopped potato
- Chopped parsley
- Crusty bread, to serve
- Heat a large pan and cook the lamb until browned all over. Add a splash of oil if necessary, but the fat from the lamb should be enough. Once browned, remove from the pan and set aside.
- Add 1 tbsp of oil to the pan and cook the garlic and onion for a few mins to soften. Stir in the paprika and return the lamb to the pan with the tomatoes and stock. Simmer for 1 hour until the meat is very tender, then add the capsicums and potato chunks and cook for 20 mins more. Stir in the parsley and check the seasoning, then serve with crusty bread.
90 mins
4 serving