• 1.5 kg (3 lb 5 oz) lamb forequarter, cut into 5 cm (2 inch) squares
• 1 tablespoon thyme leaves, chopped
• 100 ml (3½ fl oz) olive oil
• 4 garlic cloves, chopped
• 2 brown onions, finely diced
• 4 bay leaves
• 5 red capsicums (peppers), seeded, membrane removed and finely chopped
• 6 large tomatoes, peeled, seeded and chopped
• 500 ml (17 fl oz/2 cups) dry white wine
• 2 tablespoons Spanish sweet paprika
• 1 tablespoon chopped flat-leaf (Italian) parsley

Trim the lamb of any excess fat. Season with the thyme leaves, 1 teaspoon salt and ½ teaspoon freshly ground black pepper.

To make the chilindrón sauce, heat 60 ml (2 fl oz/¼ cup) of the olive oil in a large heavy-based saucepan over medium–high heat and sauté the garlic, onion and bay leaves for about 5 minutes until soft. Reduce the heat to low–medium. Add the capsicum, cover and cook, stirring occasionally, for another 30 minutes, or until well softened. Stir in the tomato, cover and cook for another 30 minutes, stirring occasionally. Add the white wine and continue to cook for 10 minutes. Add about 1 litre (35 fl oz/4 cups) hot water and increase the heat to high. Once the water is boiling add the paprika, reduce the heat to low and continue cooking the sauce gently for 30 minutes. Preheat the oven to 160°C (315°F/Gas 2–3).

Put the lamb pieces in a roasting tin. Pour in enough sauce to cover to just the top of the meat. (Any leftover sauce can be frozen and used to cook chicken or lamb.) Cook in the oven for about 2½ hours. As the lamb cooks, some of the sauce will evaporate, allowing the top of the meat to brown. When cooked, the meat should come away easily from the bone.

To serve, place the meat on a warm serving plate, spoon over some of the sauce and sprinkle with the chopped parsley.