1 each of red, yellow and green peppers, halved and sliced
2 garlic cloves, grated
½ tsp paprika
250ml medium sherry
250ml lamb stock
1 tbsp sherry vinegar
1 ½ tbsp honey
1tbs chopped parsley or flaked almonds to serve
For the glaze
1 tbsp cider vinegar
3 tbsp honey
4 tbsp sriracha
Brown the lamb in batches with 1 tbsp of the oil in a large casserole dish, removing with a slotted spoon when browned.
When all the lamb has been browned, add the remaining oil to the pan and cook the onion and peppers over a medium heat until softened. Add the garlic and paprika and cook for a further minute. Then add the sherry and bring to a simmer.
Return the lamb to the pan with the stock, sherry vinegar and honey. Season and bring to just under a boil. Then turn the heat right down, cover the pan and cook very gently for 2 hrs, stirring every now and then.
Remove the lid and cook for a further 30 mins. This is to reduce the sherry and stock mix so that it forms a delicious gravy for the tender meat. A wide pan will reduce the sauce faster than a deep pan, so you may need to judge this for yourself. Check the seasoning and sweeten with more honey if desired.
Serve on rice or couscous with a sprinkling of parsley or flaked almonds.