Preheat the oven to 220°C / 425°F. Halve the red bell peppers and red chili peppers, then remove their seeds.

Place the red bell peppers and red chili peppers on a baking tray. Roast until charred and softened, about 20 minutes.

Cover the roasted peppers in a mixing bowl for 10 minutes. Peel off the skins and finely chop the flesh.

Finely chop the onion and mince the 2 garlic cloves. Cut the lamb into bite-size pieces if needed.

Heat the olive oil in a large pot over medium-high heat. Brown the lamb for 5 to 7 minutes.

Add the chopped onion and garlic to the pot. Sauté until softened, about 4 minutes.

Stir in the smoked paprika, salt, black pepper, mustard, dried thyme, and sugar. Cook for 1 minute to toast the seasonings.

Add the chopped roasted peppers to the pot. Stir until the lamb is evenly coated in the pepper mixture.

Pour in 300 ml / 10.1 fl oz water. Bring the mixture to a simmer.

Cover the pot and simmer until the lamb is tender, about 20 minutes. Stir once halfway through cooking.

Rinse the rice under cold water until the water runs mostly clear. Add the rice to the pot.

Cover the pot and cook over low heat until the rice absorbs the liquid, about 15 minutes. Rest off the heat for 5 minutes.

Fluff the rice gently with a fork. Serve the smoky lamb and pepper rice hot.