Ingredients
The following ingredients have 2 Servings
- 14oz (400gr) boneless lamb, shoulder or leg meat, cut into large pieces
- 1/2 red pepper, cut into slices
- 2 medium carrots, cut into sticks
- 1 medium onion, sliced
- 2 cloves garlic, mimced
- 1/2 cup (4oz, 120ml) dry sherry
- 15oz (450gr) whole tomatoes, drained, no sauce, chopped
- 1 tsp beef paste / powder
- 1 tsp paprika
- 1/2 tsp cumin
- 2 tbs flour
- 1 tbs olive oil
Instruction
- Combine flour, paprika, cumin in a flattish bowl.
- Heat oil in a heavy pot or Dutch oven with tight-fitting lid.
- Coat lamb with flour mixture.
- Add to hot oil and brown on both / all sides.
- Remove lamb to a plate.
- Add onion and sauté until tender.
- Add sherry and stir well to scrape up and browned bits.
- Add pepper, carrot, garlic, beef paste, and tomatoes.
- Return lamb to pot and stir to combine.
- Cover, turn heat to low and braise for 60 minutes.
- When done, spoon meat and vegetables onto a platter and serve
