Instructions: Heat half the oil in a frying pan and add the onion.

Fry until translucent then add one third of the garlic.

Stir for a few minutes before adding the tomatoes parsley and bay leaf.

Simmer for five minutes until the tomatoes have become a sauce.

Heat the remaining oil in a separate larger frying pan.

Add the pork and fry gently for a few minutes.

Raise the heat and add half the lamb (wiped dry first).

Brown quickly scoop out and brown the rest.

Put all meat in the pan add remaining garlic tomato sauce and peppers.

Season cover lightly and cook over low heat for 1 1/2 hours until the meat is blissfully tender stirring occassionally.

Serve with potatoes and a green salad.

This lamb and pepper stew from Navarra is best made with grilled red peppers (or tinned piquillo peppers) though raw peppers can be used sauteed in a little extra oil before the onion is added.

Serves 4

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