1. Cut the lamb into 5 × 7.5 cm cubes (2 × 3 inches). Trim off the excess fat and any gristle.
2. Heat the oil in a wide saucepan. Add the onion and bay leaf and fry until the onion is golden and tender. Discard the bay leaf.
3. Scoop the onion and garlic into a mortar and pound to a paste. In the same oil (add more if you need) fry the bread over a medium heat until browned and crisp.
4. Break the bread into the onion/garlic mixture, then pound it in, to form el machado, the pounded mixture that will thicken the sauce at the end of the cooking time. You can use a processor to do all this if yours can handle small quantities.
5. Whilst you are pounding take the pan off the heat and stir the paprika and chili powder into the oil, followed by the meat. Return to a gentle heat and pour in the wine. Season and add the thyme.
6. Cover tightly and cook over a very low heat, stirring occasionally, until the meat is tender; about 10-15 minutes.
7. Stir in the machado and simmer for another 5 minutes, by which time the sauce should be thick and moist, not runny. Adjust seasoning and serve.
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© 1998 Ronald Florence Last modified: 26-Nov-2001 12:52:35 EST