directions

Heat 2 tbsp oil in a large pan over a medium heat. Add just over half the onions and the garlic. Cook gently for about 5 minutes until soft. Meanwhile, lightly dust the lamb with flour. Heat a little more olive oil in another pan over a high heat. Add the lamb chunks in batches and cook, turning until evenly browned. Season with salt and pepper and set aside. Add a third of the wine to the pan used for the lamb, stirring and scraping the meat residue from the bottom of the pan. Reduce for 2 minutes. Add the lamb and the reduced wine into the onions. Cook over medium heat for 20 minutes. Add the remaining wine to the lamb pan and allow the alcohol to evaporate. Add the chicken stock and bring to a simmer. Cover the pan and gently cook the lamb over a very low heat for about 1 hour, stirring occasionally. Heat a little more oil in a pan over a medium heat. Add the peppers and the remaining onion. Cover and cook over a low heat for 15- 20 minutes until soft. Serve the peppers topped with the lamb stew, garnished with a sprig of rosemary.