Braised Lamb with Peppers & Carrots; big birds

After making a few skillet dinners that all seemed to be monochrome, either all orange or beige, I decided we needed more color in our life.

Life starts getting a bit monochromatic this time of year, anyway.

Red peppers and orange carrots to the rescue. I wish I would have thought to toss in a handful pf peas from the freezer but, alas, we were hungry and I didn’t.

We were happy with what we had.

I used the odd bits / trimmings from the lamb we got last fall. The long braising made them very tender.

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Braised Lamb with Peppers & Carrots

We had this with mashed potatoes but rice or polenta would also be good.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 2 servings 1x
  • Category: Lamb
  • Method: Braise


  • 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


  • 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


The lamb I used had been in slices about 1/2″ (1.25cm) thick.  I used all the flour mixture. If you have some left, stir it into the onions before adding the sherry.
If you don’t have beef paste / powder use 1/2 tsp salt.
The tomato juice / sauce can be stored in the fridge for a few days or frozen until needed.


  • Serving Size: 1/2 recipe
  • Calories: 511
  • Sugar: 12.9 g
  • Sodium: 771.7 mg
  • Fat: 18.6 g
  • Saturated Fat: 4.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 30.8 g
  • Fiber: 6.7 g
  • Protein: 44.9 g
  • Cholesterol: 129.2 mg

Keywords: braised lamb, peppers, carrots

Braised Lamb with Peppers & Carrots

Here are a few more photos from our bike ride.

I stopped to take a photo of the swan:

As soon as I got off my bike it got very noisy.

The turkeys weren’t happy to have us so close to them….

But what really got our attention – and made us happy there was a fence, were these guys:

They came running and honking and I’m sure we would have been in serious trouble had we not stayed on our side of the fence.

The turkeys gobbling and the geese honking got the dogs barking and we hopped on our bikes and left before the farmers came out to see what was causing all the commotion.

3 thoughts on “Braised Lamb with Peppers & Carrots; big birds”

  1. That’s a black swan! I haven’t seen a black swan since the last two passed away that lived at Greenfield Village years ago. I think they’d imported them since they’re original to Australia and New Zeeland. I’m not sure. They were beautiful creatures and so majestic. Now turkeys! Oy! We’ve got an overabundance of wild turkeys this year. They’re everywhere. I do love watching them but not when there’s 30 trying to decide while standing in the middle of the road if they should continue across or go back.

    You know, my husband really loves carrots and there’s beef paste in here (I use Better Than Bullion) so I wonder if I could get away with this one and just not tell him it’s lamb. I know I’d like it. Maybe he wouldn’t notice…

    • Never hurts to try lol.
      It was an only swan, which is kind of sad. We don’t often see them here. But we see a lot of turkeys. These must be the breeding stock for next year’s Christmas turkeys.

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