Scottish lamb with Cayenne pepper

Scottish lamb with Cayenne pepper

Fragrant and amber in colour, whisky will delicately enhance your dishes. This Scottish lamb is the perfect example. The Cayenne paper and the whisky will provide spicy and aromatic notes for a dish which is full of tasty surprises.

For 4 people.
Preparation time: 15 minutes
Cooking time: 30 minutes


  • 600g quality lamb
  • 1 red pepper
  • 2 well-ripened tomatoe
  • 3 tbsp tomato paste
  • 1 large red onion
  • 1 garlic clove
  • 1 tbsp corn flour (or flour)
  • 1 tbsp Cayenne paper
  • 1 tbsp mild paprika
  • 40 cl stock cube
  • 10 cl whisky
  • Olive oil
  • Salt, ground pepper


  1. Finely chop the pepper and the tomatoes into little cubes. Make sure you peel them and remove all the seeds.
  2. Heat a tablespoon of olive oil in a frying pan. Over a medium heat, gently brown the peppers, before adding the tomato cubes. Lower the heat and let the vegetables fry gently.
  3. Chop the lamb into large equally-sized cubes. Peel and thinly slice the red onion. Heat a tablespoon of olive oil in a cast-iron casserole dish, and fry the lamb pieces for a few minutes. Add the onion and corn flour. Leave to simmer until the lamb is nicely browned.
  4. Peel and crush the garlic, add to the casserole dish with the tomato paste. Sear for a few seconds and gradually add the whisky. Leave it to evaporate for a few minutes.
  5. Next, add the pepper/tomato mixture, as well as the stock. Add salt and pepper according to taste and add the Cayenne pepper and paprika.
  6. Lower the heat, cover and leave to simmer for around twenty minutes. Stir from time to time to make the sauce smooth. Serve warm with a side of fragrant rice or salad.
Sir Edward's

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