700g boned lamb
1 red pepper
3 tbsp olive oil
3 garlic cloves
2 slices bread
1 bay leaf
1/2 tsp thyme
1/4 tsp freshly ground black pepper
pinch of ground cloves
cayenne or red pepper flakes
1 tbsp wine vinegar
2 tbsp chopped parsley
1 tsp salt
Cut the lamb into pieces as for stew. If using the
fresh pepper, roast it over a gas flame or under the grill until
charred on all sides. Cover with cloth until cool, then peel off all
the charred skin.
Discard the stem and seeds. Heat 2 tbsp of the oil in
a pan and fry 2 cloves of garlic and the slice of bread until golden
Add the remaining oil and brown the pieces of meat.
Add the bay leaf, thyme, pepper, cloves, cayenne, a
little of the water and the vinegar.
Cover and bring to a simmer. In a mortar or blender,
grind together the roasted pepper, fried garlic and bread and the
remaining clove of garlic with the parsley, salt and remaining water.
Add this mixture to the lamb and cook until meat is
tender, about 45 minutes total, adding additional water as necessary.