Aragonese lamb stew with potatoes (Caldereta de cordero)

1. Cut the lamb into 4-5 cm cubes and season with salt and pepper.

2. Heat the olive oil in a heavy-based pan and brown the meat in batches over high heat for 6-8 minutes on all sides; lift it out.

3. In the same fat cook the finely chopped onion, the pepper cut into strips and the garlic for 10 minutes, then add the grated tomato and cook for 5 minutes.

4. Return the meat, sprinkle with paprika, pour in the white wine, add the bay leaves and enough water to just cover the meat; cover and braise gently for 60 minutes.

5. Add the potatoes "cracked" into large chunks and cook for 25-30 more minutes until the meat is falling apart, the potatoes are tender and the sauce is thick.

6. Serve in deep plates with bread.

Tip: Caldereta is a shepherds' cauldron dish – if you have the chance, it's even tastier cooked over an open fire.