Instructions: Cut lamb into 1-inch cubes and place in bowl with red wine and rosemary and toss to coat. Let stand at least six hours, covered and refrigerated.

Remove lamb and pat dry. Save marinade. Season lamb with salt and pepper.

In a 14-inch cazuela, heat oil until smoking. Brown meat well on all sides, 5 to 6 pieces at a time. Remove meat and add onions, garlic, chilis, pimento and paprika and cook until softened, about 10 to 12 minutes. Add tomatoes, wine and strained marinade and bring to a boil. Add lamb pieces and return to boil. Lower heat to simmer for 2 hours. Season with salt and pepper and serve in cazuela.

This recipe yields 4 servings as a main course.

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