Halve the peppers, clean, wash and cut into pieces. Peel onions and garlic and chop finely. Cut meat into cubes. Heat oil in a pan. Brown the lamb in it for 4-5 minutes, then add onions, cumin and garlic and continue cooking for about 2 minutes.
Stir in tomato paste and sweat briefly. Add paprika, stock and tomatoes. Season with salt, chilli and pepper and let simmer for about 30 minutes.
Drain the kidney beans, rinse briefly under cold water and drain. Wash the thyme, shake dry and chop the leaves coarsely. Add thyme to the meat, season to taste again and serve.