Spanish-style Lamb with Bell Pepper and Wine

Ingredients

2 lb lean lamb fillet
1 tbsp plain flour
4 tbsp olive oil
2 red onions, sliced
4 garlic cloves, sliced
2 tsp paprika
1/4 tsp ground cloves
2 fresh bay leaves
2 thyme sprigs
1-2/3 cups red wine (Rioja)
2/3 cup beef stock
3 red bell peppers, halved and seeded
salt and freshly ground black pepper
fresh bay leaves and thyme sprigs, to garnish
green beans and saffron rice or boiled potatoes, to serve

Method

1. Preheat the oven to 160°C/325°F.
2. Cut the lamb into chunks. Season the flour, add the lamb and toss lightly to coat.
3. Heat the oil in a frying pan and fry the lamb, stirring, until browned. Transfer to an oven-proof dish.
4. Fry the onions in the pan with the garlic, paprika, cloves, bay leaves and thyme.
5. Add the Rioja and stock and bring to the boil, stirring. Pour the contents of the pan over the meat. Cover with a lid and bake for 30 minutes.
6. Remove the dish from the oven. Stir the bell peppers into the stew and season lightly with salt and pepper. Bake for a further 30 minutes, until the meat is tender.
7. Garnish the stew with bay leaves and sprigs of thyme and serve with green beans and saffron rice or boiled potatoes.

Makes 4 servings.

Source: Best of Spain