Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat a non-stick frying pan to hot and cook the lamb, turning until browned on all sides. There should be enough fat on the meat to not have to add extra oil.
Once browned, scoop out the lamb and add 1 tbsp olive oil. Add the onion and garlic and cook until softened. Stir in the paprika, then add the lamb back with the stock and tomatoes. Bring to a simmer then cook for 1-1¼ hours until the lamb is tender. Add the peppers and potatoes and give it another 20 minutes until the potatoes are tender. Stir in the parsley and serve with crusty bread.