LAMB WITH RED PEPPERS AND RIOJA

Serves 4

900g lean lamb fillet
15ml / 1 tbsp plain flour
60ml / 4 tbsp olive oil
2 red onions, sliced
4 garlic cloves, sliced
10ml / 2tsp paprika
1.5ml / ΒΌ tsp ground cloves
400ml red Rioja
150ml lamb stock
2 bay leaves
2 thyme sprigs
3 red peppers, halved and seeded
Salt and ground black pepper
Bay leaves and thyme sprigs, to garnish
Green beans and saffron rice or boiled potatoes, to serve.

1. Preheat the oven to 160C / 325F. Cut the lamb into chunks. Season the flour, add the lamb and toss lightly to coat.

2. Heat the oil in a frying pan and fry the lamb, stirring, until browned. Transfer to an ovenproof dish. Lightly fry the onions in the pan with the garlic, paprika and cloves.

3. Add the Rioja, stock, bay leaves and thyme and bring to the boil. Stirring. Pour the contents of the pan over the meat. Cover with a lid and bake for 30 minutes.

4. Remove the dish from the oven. Stir the red peppers into the stew and season lightly with salt and pepper. Bake for a further 30 minutes until the meat is tender. Garnish the stew with bay leaves and sprigs of thyme and serve with green beans and saffron rice or boiled potatoes.