Braised Lamb with Red Peppers

Total time: 1 hour 15 minutes
    The red peppers and orange carrots combine for a very vibrant dish - both in color and flavor. You could substitute pork.

 Ingredients:

• 12oz (360gr) boneless lamb, shoulder or leg meat
• 1/2 red pepper
• 2 medium carrots
• 1 medium onion
• 1 cup white wine
• 1 tsp paprika
• 1/4 tsp cumin
• 8 garlic cloves
• 15oz (450gr) whole tomatoes, drained, no sauce
• 1 tbs olive oil

 Instructions:

• Slice onion.
• Peel garlic, but leave whole.
• Cut pepper and carrots into matchsticks.
• Drain tomatoes, reserving juices for another use.  Roughly chop tomatoes.
• Cut lamb into large pieces and trim excess fat.
• Heat oil in a heavy pot or Dutch oven with tight-fitting lid.  Add onion, sauté until browned and starting to get crisp, remove.
• Add lamb and brown on all sides.
• Return the onions to the pot, add spices, pepper, carrots, garlic, wine and tomatoes.
• Cover, turn heat to low and braise for 60 minutes. 
• When done, spoon meat and vegetables onto a platter and serve.