"Never rush when cooking lamb - it needs love, a slow fire and time to come out perfect."
How to cook
Mix the meat, 3 cloves garlic, rosemary and white wine in a bowl. Cut the meat into small pieces, leave to marinate for 2-3 hours.
Drain the meat and pat dry with paper towels. Heat oil in a deep pan with a lid. Fry the meat until golden.
Add the onion, remaining garlic, salt and pepper and cook, while stirring with a wooden spoon, until the onions soften, about 5 minutes.
Add paprika, roasted peppers, tomatoes, parsley, red wine and bay leaf. Let the meat boil, then reduce the heat and simmer until it begins to thicken, about 10-15 minutes.
Add the broth, put on a cover and leave on low heat for about 2 hours, until tender. Serve with boiled rice or mashed potatoes.