Pyrénées-style slow-cooked lamb with sherry and paprika

AT A GLANCE

  • Serves 6 people

  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 3 garlic cloves, thinly sliced
  • 3 fresh bay leaves
  • 1 tbsp thyme leaves
  • 3 red capsicum, seeds removed, finely chopped
  • 4 large tomatoes (about 800gm), blanched, peeled, seeds removed, coarsely chopped
  • 500 ml dry sherry (fino)
  • 30 gm (¼ cup) sweet paprika
  • 1.5 kg boneless lamb shoulder trimmed, cut into 3cm pieces
  • To serve: rosemary-roasted nicola potatoes
01   Preheat oven to 150C. Heat olive oil in a large casserole over medium heat. Sauté onion, garlic, bay leaves and half the thyme until soft (10-15 minutes). Reduce heat to low medium, add capsicum, cover with a lid and stir occasionally until very soft (25-30 minutes). Add tomato and stir until sauce thickens and starts to catch on bottom of pan (25-30 minutes). Add sherry and bring to the boil over medium heat (3-5 minutes). Add paprika, 1 litre hot water, and return to the boil (7-10 minutes), reduce heat to low and cook, skimming scum from surface (10-15 minutes).
02   Spread lamb in a single layer in a roasting pan, scatter with remaining thyme and season to taste. Spoon over sauce and roast until meat almost falls apart (2½-3 hours). Serve with a little sauce, and rosemary-roasted nicola potatoes to the side.
Note At MoVida, this dish is made from a whole baby lamb and is meant to be shared. Frank Camorra suggests serving it with rosemary-roasted nicola potatoes.

Recipe:

FRANK CAMORRA, MOVIDA

Photography:

CHRIS CHEN

Styling:

VANESSA AUSTIN

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