Guiso de Cordero con Cebolla

Method

1. Heat oil in a pot, add lamb, and brown on all sides.
2. Add onions, potatoes, carrots, thyme, and paprika.
3. Pour in enough water to cover; bring to a boil.
4. Reduce heat, cover, and simmer for 1.5 hours until tender.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.