Ensopado de Borrego (Portuguese Lamb Stew with Potatoes)

• 2 tbsp Extra virgin olive oil
• 2 medium Yellow onion
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 900 g Lamb shoulder, boneless
• 2 tsp Sweet paprika
• 4 cloves Garlic
• 500 g Tomato, ripe
• 250 ml Dry White Wine
• 600 ml Water
• 2 pieces Bay leaves
• 700 g New potatoes
• 15 g Fresh coriander

1. Heat the olive oil in a large casserole over medium heat. Slice the onion, then season the lamb with the salt and pepper.
2. Brown the lamb in batches until well coloured, 6 to 8 minutes per batch, then transfer to a plate. Add the onion to the pot and cook for 8 to 10 minutes until softened and lightly golden.
3. Stir in the paprika and cook for 30 seconds, then add the garlic and cook for 1 minute until fragrant. Roughly chop the tomatoes, add them to the pot, and cook for 5 to 7 minutes until they start to break down.
4. Pour in the white wine and scrape up any browned bits from the base. Return the lamb to the pot, add the water and bay leaves, then bring to a gentle simmer.
5. Cover and simmer on low for 60 minutes, stirring occasionally, until the lamb is starting to turn tender. If the stew looks dry at any point, add a splash more water to keep the lamb just covered.
6. Halve any larger potatoes, then add them to the stew and simmer uncovered for 20 to 25 minutes until the potatoes are tender and the lamb is very soft. Taste and adjust with a little more salt and pepper if needed.
7. Finely chop the coriander and stir most of it through the stew. Serve hot, scattered with the remaining coriander.

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