This recipe is the French version of lamb stew from Navarre, Cordero à la Chilindron. This region is best known for its hearty and nutritious food, and also for the great wines it produces, such as Irouleguy.

Season lamb with salt and pepper. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking. Add lamb in 2 batches and brown all over. Transfer to a large plate. To the remaining fat, add onion, garlic, bell peppers and prosciutto and cook over moderate heat, stirring frequently for about 5 minutes, until onion is softened, Add the tomatoes, lamb and any juices that have accumulated on plate to onion mixture with the chilies and remaining ingredients.

Cover and simmer lamb stew, stirring occasionally, until meat is very tender, for about 1 hour. Then remove the lid and simmer the stew, uncovered, until sauce is thickened to desired consistency, and the meat totally cooked. Taste and rectify the seasoning with salt, pepper and Espelette pepper. Discard bay leaves and serve garnished with chopped parsley on the top.