This dish came about many years ago when I used to go camping on a regular basis with lots of friends. Surprisingly enough it fell on me to do the cooking which I didn't mind. Thing is when camping, you're not going to have the same equipment to hand as when in the kitchen. So I needed to come up with a dish that required easy prep and not too much in the way of washing up and could cook away on a camping stove or BBQ if need be.The lamb and chorizo work well together in this dish and even though I don't go camping any more it is still one of my favourite stews to cook.

This will feed about 6 people

450g lamb (neck fillet, shoulder, leg or stewing lamb diced into large 1 inch pieces)
100g chorizo sliced
2 tins tomatoes
2 red peppers (roughly chopped)
2 onions (roughly chopped)
1 tablespoon smoked paprika
250mls red wine
1 tin chick peas drained
Salt and pepper to season
Oil for frying

Fry the onions in the olive oil on a low heat till soft, 
Add the chorizo to the onions and fry on a medium heat for a few minutes until the chorizo releases some of its oils and starts to colour the onions
Add the lamb and paprika, fry off gently for 1 minute
Add the tinned tomatoes and the red wine, stir gently
Finally add the chopped peppers
Simmer over a low heat for 3 hours on the hob or in a low oven (120c fan, 130c normal)
About 30 minutes before the cooking time is up (approx 2.5 hours) add the chick peas and cook for a further 30 minutes
Season with salt and pepper

For those of you cooking on the BBQ
Set the BBQ up for indirect cooking at 120c
Cook off the vegetables and meat as instructed on your hob and then transfer your cooking pot to the BBQ once you have added the peppers
Cook as per the instructions above and season to taste 

I like to serve this with either steamed couscous with chopped coriander or basmati rice or sometimes I like to chop up some small potatoes and put them in about an hour before the stew is finished.