Spanish Lamb Stew with White Bean Mash

Steps

1. Prepare the night before or morning of cooking Pat lamb dry, place in slow cooker/casserole dish and rub with Spanish spices, garlic and 1 tsp salt. Slice onion and add to lamb. Set aside until ready to cook.
2. Cook lamb in slow cooker Slice capsicum thickly and add to lamb along with canned tomatoes and 1 cup of water. Slow cook on low for about 9-10 hours or until tender. Lamb will easily pull apart when ready.
3. Cook lamb in oven Preheat oven to 200°C. Slice capsicum thickly and add to lamb along with canned tomatoes and 2 cups of water. Cover and cook for about 2 1/2 hours or until tender. Lamb will easily pull apart when ready.
4. Cook mash Peel and dice potatoes. Cook in a pot of salted water, with the lid on, for about 25 minutes or until tender. Drain beans and add to potatoes for last 1 minute of cook time. Drain and return to pot with butter, milk and 1/2 tsp salt and mash until smooth. Season to taste.
5. To finish Remove lamb from sauce and roughly pull into bite sized pieces. Return to sauce along with spinach and olives. Season to taste.
6. Serve mash topped with lamb and a dollop of Spanish aioli.