Lamb stew with potatoes and rice

Season the pieces of lamb with salt and pepper (bite size), and in a pot with EVOO, seal and set aside.

In the same oil, poach the vegetables over low heat: garlic, onion, carrot and red bell pepper. Add the tomato and cook until it reduces.

Add the spices: paprika (sweet, spicy or mixed), Provencal herbs (or thyme and rosemary), parsley, bay leaf and saffron. Stir.

Add the brandy or white wine and bring to the boil to evaporate the alcohol. Return the lamb to the pot.

Add the homemade beef, chicken or vegetable broth (or failing that, water). Cook for 20-25 minutes over low heat.

Add the potatoes cut into wedges and the handfuls of rice. Cook for another 20 min. Turn off and let stand 5 min.