Cordero al Chilindrón con patatas (Chilindrón lamb with potatoes)

1 kg. baby lamb chopped
1 onion
1 green pepper
4 cloves of garlic
2 tomatoes
3 potatoes
1 tablespoon paprika
1 glass of white wine
1 glass of  water
extra virgin olive oil
salt & pepper
1 sprig of thyme
chopped parsley

Chop the onion, garlic and green pepper. Bring to a simmer fry in a saucepan with oil. Add the tomato, peeled and diced. Add a sprig of thyme.

Batter the lamb in flour with salt and pepper. Fry in a pan with olive oil. Add the lamb to the fried vegetables and sprinkle with chopped parsley.

Pour white wine and water. Add the paprika and salt. Cover and let it cook about 15 minutes. If the sauce is too light you can add corn flour diluted in cold water to make the sauce thicker.

Peel and chop the potatoes, fry in plenty of hot oil. Remove to a dish with paper towels, season with salt and chopped parsley. Serve the lamb with potatoes.

Tips_ If you're going to cook lamb with had meat, do first a mixture of oil and vinegar in equal parts, slather the meat with it and let it sit for two hours, will not taste like vinegar.