Provencal lamb

Serves 8

Ingredients:

4 tbsp olive oil

4 onions, cut into eighths

2½lb (1.1kg) leg of lamb, cut into bite-size chunks

2 tsp paprika

6 garlic cloves, chopped

6 tbsp black olives

2 tbsp capers

4 tsp dried oregano

2 tsp dried thyme

6 tbsp dry (fino) sherry

sea salt and freshly ground black pepper

28oz (800g) can diced tomatoes

Method:

1 Preheat the oven to 300°F (150°C). Heat the oil in a large cast-iron casserole over medium heat, add the onions, and cook for 5 minutes or until starting to soften. Add the lamb and paprika and cook, turning frequently, for 8–10 minutes or until the lamb is no longer pink.

2 Add the garlic, olives, capers, oregano, thyme, and sherry and cook for 3 minutes. Season with sea salt and freshly ground black pepper, add the tomatoes, stir well, and bring to a boil. Cover the pan with a well-fitting lid and transfer to the oven for 2½ hours. Serve with herbed mashed potatoes and olive oil.

Provencal lamb