Cordero a la Pastora (Spanish Lamb Stew with Potatoes and Peppers)

• 900 g Lamb shoulder, boneless
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 2 medium Red pepper
• 4 cloves Garlic
• 2 tsp Sweet paprika
• 200 ml Dry White Wine
• 900 ml Chicken stock
• 2 Bay leaves
• 700 g Russet potato

1. Cut the lamb into bite-sized pieces and season with the salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat.
2. Brown the lamb in batches until well coloured, 6 to 8 minutes per batch, then return it all to the pot. Lower the heat to medium.
3. Add the onion and cook, stirring, for 6 to 8 minutes until softened. Add the red pepper and cook for 4 to 5 minutes until starting to soften.
4. Stir in the garlic for 30 seconds until fragrant, then add the sweet paprika and stir for 10 seconds. Pour in the wine and scrape up any browned bits from the base of the pot.
5. Add the chicken stock and bay leaves, then bring to a gentle simmer. Cover and cook on low for 60 minutes, stirring occasionally, until the lamb is starting to turn tender.
6. Peel the potatoes and cut into chunky pieces, then stir them into the stew. Cover and simmer for 15 to 20 minutes until the potatoes are tender and the lamb is very soft; add a splash of stock if you want more broth.
7. Taste and adjust seasoning with a little more salt and pepper if needed. Rest off the heat for 5 minutes, then serve hot with plenty of broth.

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