Cooking method:

1. Preheat the oven to 190°C/Gas 5. Season the lamb with ground black pepper.
2. Heat 1 tbsp of the oil in a large frying pan and fry the meat in three batches until well browned, turning frequently and adding a little more oil if necessary.
3. Transfer the lamb to a large casserole and set aside.
4. Heat the remaining 1 tbsp oil in the frying pan and cook the onions and garlic for 5 minutes until softened and pale golden brown, stirring occasionally.
5. Add the paprika and cook for 10-15 seconds. Stir into the casserole.
6. Finally fry the chorizo in the same pan for just 2-3 minutes until sizzling. Transfer to a bowl and set aside.
7. Add the tomatoes, stock cube, red wine, 150ml/1/4 pt cold water and bay leaf to the casserole.
8. Bring to the boil on the hob, then cover and transfer to the oven. Cook for 1 hour then remove from the oven and stir in the peppers and chorizo.
9. Return to the oven for a further 30 minutes until the lamb is very tender and the sauce thick.
10. Serve with plenty of freshly boiled rice and a lightly dressed salad.