Spanish lamb with sherry, honey & peppers recipe | Good Food

Ingredients

• 1kg lamb shoulder, trimmed of excess fat, then cubed
• 1½ tbsp olive oil
• 1 large onion roughly chopped
• 1 red pepper halved, deseeded and sliced
• 1 yellow pepper halved, deseeded and sliced
• 1 green pepper halved, deseeded and sliced
• 2 garlic cloves grated to a purée
• ½ tsp paprika
• 250ml medium sherry
• 250ml lamb stock
• generous pinch of saffron threads
• 1 tbsp sherry vinegar
• 1½ tbsp honey
• 1 tbsp finely chopped parsley or chopped toasted blanched almonds
• cooked couscous to serve