Instructions

1. Finely chop the onion and garlic. Slice the bell pepper, cut the tomatoes and carrot into chunks.
2. In a large pot, heat a little oil and cook the lamb pieces for a few minutes until they change colour. Transfer them to a plate.
3. Add more oil to the pan and gently fry the onion and garlic until soft. Put the lamb back, add the dried herbs, paprika and tomato purée. Fry for a few seconds, then add the tomatoes and pepper slices.
4. Add the water, bay leaf and stock cubes, then bring to the boil, the turn down the heat.
5. Meanwhile, cut the potatoes into bite-sized chunks.
6. After 10 minutes of cooking, add the potatoes and carrots. Cook for 20 minutes or until they are tender.
7. Add the beans and spinach and cook for another 5 minutes.
8. Serve warm with fresh, chopped parsley.