Cordero Chilindrón (Spanish Lamb with Peppers and Tomatoes)

• 2 tbsp Extra virgin olive oil
• 900 g Lamb stew meat
• 1 large Yellow onion
• 2 large Red pepper
• 4 cloves Garlic
• 2 tsp Sweet paprika
• 200 ml Dry White Wine
• 700 g Tomato, ripe
• 2 pieces Bay leaves
• 300 ml Water
• 2 tsp Fine sea salt
• 1 tsp Black pepper

1. Pat the lamb dry and season with the fine sea salt and black pepper. Peel and finely chop the onion, deseed and slice the red peppers, and peel and thinly slice the garlic. Roughly grate the tomatoes on a box grater into a bowl, discarding the skins.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the lamb in batches for 6 to 8 minutes total, turning until well coloured, then transfer to a plate. Lower the heat to medium if the pot starts to catch.
3. Add the onion and red peppers to the pot and cook over medium heat for 8 to 10 minutes, stirring, until softened and lightly golden. Stir in the garlic and cook for 1 minute until fragrant. Sprinkle in the sweet paprika and stir for 20 seconds so it blooms without burning.
4. Pour in the dry white wine and scrape up any browned bits from the base of the pot. Let it bubble for 2 to 3 minutes to reduce slightly. Stir in the grated tomatoes, bay leaves and water, then return the lamb and any juices to the pot.
5. Bring to a gentle simmer, then cover and cook on low for 70 to 80 minutes, stirring occasionally, until the lamb is tender. Remove the lid for the last 10 to 15 minutes to thicken the sauce so it coats the meat and vegetables. Taste and adjust seasoning with a little more fine sea salt and black pepper if needed.

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