Lamb Christmas Spanish Dish

900g boned leg or shoulder of lamb
1 red pepper
salt and pepper
2 tablespoons olive oil
2 chopped cloves garlic
1 finely chopped onion
115g diced Parma ham
400-450g tomatoes

Put pepper under hot grill.
Cut lamb into 40-50mm cubes, removing excess fat.
Season to taste with salt and pepper.
Heat oil in a large, heavy-based pan.
Fry garlic until golden.
Add onion, lamb and ham.
Cook over moderate heat until lamb is browned.
Stir the chopped pepper and chopped tomatoes into the pan.
Simmer the lamb, covered over low heat until tender.
Serve with buttered rice, crusty French bread and a tossed green salad.