– 1 tbsp (15ml) salt
– 1 tbsp (15ml) black pepper
– 1 tbsp (15ml) paprika
– 2 lb (900g) boned leg of lamb, cut into 1 in cubes
– 2 tbsp (30ml) butter
– 4 medium onions, thinly sliced
– 2 cloves garlic, crushed
– 3 fl.oz (90ml) chicken stock
– 1 bay leaf
– 1 tsp (5ml) dried basil
– 4 large potatoes, sliced
– 2 green peppers, seeded and sliced
– 6 tomatoes, peeled and sliced
Preheat the oven to 180C/350F/Gas 4.
Mix the salt, pepper and paprika together on a plate and roll the cubes of lamb in the mixture until well coated.
Melt the butter in a large frying pan over a moderate heat and fry the lamb for 5-10 minutes until lightly browned. Transfer the meat from the pan with a slotted spoon and set aside.
Add the onions and garlic to the pan and fry for 6-8 minutes until lightly coloured. Remove from the pan with a slotted spoon and set aside.
Pour the chicken stock into the pan with the bay leaf and basil and bring to the boil over a high heat. Remove the pan from the heat.
Place half the onion mixture in the bottom of a flameproof casserole. Cover with the potatoes, green pepper slices and tomatoes.
Top with the lamb and then the remaining onion mixture. Pour the chicken stock over the top.
Place the pan on the hob and bring to the boil over a high heat.
Cover and continue to cook in the oven for 1 ¼ hours until the meat and vegetables are tender.
Discard the bay leaf and serve.