Lamb stew - a hearty, warming stew. Due to the long, slow cooking, it is possible to use the cheaper cuts, such as neck or shoulder. You can vary the herbs, add spices, and use red instead of white wine if you prefer.
Heat the oil in a large stockpot and fry the lamb, turning, until browned.
Add the onion, garlic and green pepper and fry on a low heat, stirring occasionally for about ten minutes.
Add the tomato, thyme, rosemary, bay leaves, pimentón, salt and pepper. Mix well and continue to cook for five minutes.
Increase the heat to medium, add the wine and stock and cook, covered, for forty-five minutes.
Add the potatoes, mix and if necessary, add a little water to cover.
Continue to cook for around twenty minutes or until the potatoes are cooked and the lamb is tender.
Reduce if necessary, and serve.
4 servings