250 ml prepared lamb stock

4 sliced celery sticks

2 fresh bay leaves

1.2 kg lamb knuckles, sawn in slices

Olive oil

2 large chopped onions

2 red diced peppers

6 finely chopped garlic cloves

2 large sliced carrots

15 ml smoked paprika

2 x 410 g cans tomato relish

Dried red chilli flakes

Chopped parsley

Salt, sugar, and freshly ground black pepper

Directions

• Dredge the meat inside the flour and shake off any excess flour.
• Shallow fry the meatballs until they are brown and set them aside.
• Heat oil in a large saucepan and sauté the vegetables until they soften.
• Now, add the bay leaves, smoked paprika, and garlic.
• Stir thoroughly and add the stock, meat, and canned tomatoes.
• Bring the mixture to a boil, then reduce the flame.
• Let it simmer for about 90 minutes for the meat to become tender.
• Check the water level at the pot's base and add more if necessary.
• Ensure you have a thick sauce at the end of your cooking.
• Adjust the seasoning based on your preferences.
• Sprinkle the remaining ingredients on top.
• Serve with a meal of your liking.