1 tbsp olive oil1lamb shoulder, bone in (about 2kg)1 red capsicum, finely chopped1onion, finely chopped1 celery stalk, finely chopped6 garlic cloves, finely chopped2 fresh bay leaves2 tbsp sweet paprika1 tbsp smoked paprika1 tbsp ground cumin400 gmcanned crushed tomatoes500 ml dry sherry250 gm dried chickpeas, soaked in cold water overnightPicada100 gm blanched almonds, roasted1 garlic clove, coarsely chopped1 tsp sweet paprika
Preheat oven to 160C. Heat oil in a casserole over high heat. Add lamb shoulder and turn occasionally until browned (3-5 minutes), remove from casserole and set aside. Add capsicum, onion, celery, garlic, bay leaves and spices to casserole and stir occasionally over low heat until onion is very soft (20 minutes), then add tomato and cook until thick (20 minutes). Add lamb, pour over sherry and bake, covered, until lamb is just tender (2 hours). Add chickpeas and 500ml water and cook until chickpeas are tender and lamb is falling from the bone (2½ hours).
Meanwhile, for picada, pound almonds, garlic and paprika in a mortar and pestle until a coarse paste forms. Serve lamb and chickpeas with picada spooned over.