Spanish lamb with sherry honey peppers
Ingredients
- 1kg 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 halved, deseeded and sliced
- 1 green pepper halved, deseeded and sliced
- 2 garlic cloves grated to a purée
- ½ tsp paprika
- 250ml medium sherry
- 250ml lamb stock
- generous pinch of saffron threads
- 1 tbsp sherry vinegar
- 1½ tbsp honey
- 1 tbsp finely chopped parsley or chopped toasted blanched almonds
- cooked couscous to serve
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