This is a recipe for a paprika lamb stew, a really lovely dish that is more indicated in the winter rathen than in the summer. It is a fantastic dish for a cold winter day and a really easy one to prepare. Spanish food is not all about the olivey oily fishy mediterranean diet; Spain is also a great place to find top quality meat caseroles and stews. The Spanish twist on a lamb stew can be seen in the use of tomatoes and almonds, and the paprika adds a lovely warm flavour. Meat stews are particularly popular in central and northern regions of Spain. Paprika lamb stew is an unfussy, heart warming meal that is great washed down with a really solid red wine and a crusty hunk of bread and butter.
Cut the lamb into pieces and season with salt. Brown in a frying pan on a high heat. Peal and finely chop the tomatoes. Put a little olive oil in a saucepan and add the chopped tomoatoes, one pinch of cumin, 8 to 10 cloves, 2 sprigs of oregano, salt, the pieces of lamb, 1 tablespoon of paprika and 2 glasses of wine.
Cook on a low heat for 40 to 45 minutes. Lightly toast the sliced almonds in a frying pan without oil. Serve this paprika lamb stew with almonds sprinkled on top.