Spray the bottom of a large casserole pot about 8 times with the cooking oil spray. Heat the casserole pot on a hob, on high heat, until the cooking spray begins to bubble then turn the heat down to a medium heat. *
Add the chopped onions and red pepper and sauté them until soft for about 8 – 10 minutes. Add small amounts of hot water if the mixture begins to stick.
Then add the chorizo to the vegetables to sauté together for 3 - 4 minutes until the chorizo releases some its oils and flavours and colours the onions.
Add the lamb and paprika, continue stirring around the casserole pot for about 6 - 7 minutes until the lamb is lightly browned.
Add the tinned tomatoes and lamb stock
Turn the casserole down to a simmer and cook for a further 1.5 hours on the hob until the lamb is tender.
About 10 minutes before the end of cooking add the cherry tomatoes and once they are softened season the dish to taste.
Serve with rice or crusty bread.
*You can use a tbsp of olive oil if you don’t have cooking spray.