Lamb with chickpeas and sofrito | Gourmet Traveller

Ingredients

• 1 tbsp olive oil
• 1 lamb shoulder, bone in (about 2kg)
• 1 red capsicum, finely chopped
• 1 onion, finely chopped
• 1 celery stalk, finely chopped
• 6 garlic cloves, finely chopped
• 2 fresh bay leaves
• 2 tbsp sweet paprika
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 400 gm canned crushed tomatoes
• 500 ml dry sherry
• 250 gm dried chickpeas, soaked in cold water overnight
• Picada
• 100 gm blanched almonds, roasted
• 1 garlic clove, coarsely chopped
• 1 tsp sweet paprika