Lamb paprika

(Serves five to six)

Boneless leg of lamb
3 large onions
2 red peppers, cored and sliced (skinned if preferred)
2 tbsp paprika
Approx. 300 ml lamb or beef stock
1 tbsp olive oil
2 cloves garlic, crushed
Pinch dried red chilli flakes
Salt and pepper
Sour cream or crème fraîche and chopped parsley to serve

Trim the fat from the lamb and cut the meat into cubes. Peel and cut the onions into wedges. Heat the oil in a large pan, add the lamb and, working in batches, cookover fairly high heat, stirring and turning, until the lamb has browned, then transfer it to a plate.

Add the onions to the pan and fry until starting to soften, then add the red peppers and fry for two minutes more.

Stir in the paprika, garlic and chilli flakes and cook for another minute. Season with salt and pepper, return the meat to the pan and add enough stock to barely cover the meat. Bring to the boil, then cover the pan, lower the heat and simmer gently for about an hour or until the lamb is very tender.

Transfer to a serving dish, swirl two or three tablespoons of sour cream or crème fraîche through the lamb and sprinkle with chopped parsley. Serve with plain boiled or mashed potatoes.