TODAY’S RECIPE: Spanish lamb with sherry, honey & peppers

SWEET & savoury dish. SERVES 4-6.

Ingredients

1 kg lamb shoulder, trimmed of excess fat, then cubed

1½ tbsp olive oil

1 large onion, roughly chopped

1 red pepper, halved, deseeded and sliced

1 yellow pepper deseeded and sliced

1 green pepper deseeded and sliced

2 garlic cloves, grated to a puree

½ tsp paprika 250 ml medium sherry

250 ml lamb stock Generous pinch of saffron threads

1 tbsp sherry vinegar

1½ tbsp honey

1 tbsp finely chopped parsley, or chopped toasted blanched almonds

TO SERVE: Cooked couscous

Method

1. Pat lamb dry with kitchen paper. Heat 1 tbsp olive oil in a casserole dish and brown the meat over a high heat in small batches. Remove with a slotted spoon. When lamb is browned, add remaining oil, onion and peppers. Cook on a medium heat until onion is golden and veg softened. Add garlic and paprika, and cook for a minute, then add sherry and bring to a simmer.

2. Put the lamb back in pan, with stock, saffron, vinegar and honey. Season and bring to just under the boil. Reduce heat, cover and leave to cook for two hours, stirring every so often.

3. In the last half hour of cooking, remove lid so liquid can reduce. Check seasoning. Scatter parsley and/or almonds on top. Serve with couscous cooked according to packet instructions.