Paprika Lamb
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“Paprika, with its vibrant red colour, adds a spicy note to Martin Blunos' Eastern European casserole.”
Paprika Lamb
0 recipe photos
READY IN:1hr 35mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 1 ounce unsalted butter
- 1 tablespoon olive oil
- 2 1⁄4 lbs lamb, diced (from the middle neck or shoulder, trimmed of fat)
- 1 large onion, sliced
- 2 teaspoons all-purpose flour
- 2 teaspoons paprika
- 2⁄3 cup beef broth or 2⁄3 cup lamb broth
- 1 (14 ounce) can chopped tomatoes
- 1 teaspoon caraway seed
- 1 teaspoon salt
- 1 tablespoon parsley, chopped
- 8 tablespoons plain yogurt
Directions
- Preheat the oven to 300°F Heat oil and butter in a large casserole pan. Add the lamb and brown on all sides over a high heat. Take the meat out of the pan and leave on one side.
- Add the onion to the same pan and soften for about 5 minutes over a low heat. Stir in the flour and paprika.
- Pour in the broth and stir to mix before adding the tomatoes and caraway seeds. Bring to the boil and return the lamb to the pan. Season with salt, cover the pan, and cook in the oven for about 1 hour, until the lamb is tender.
- Skim away any extra fat from top of the casserole, sprinkle with parsley, and serve with plain yogurt and boiled potatoes.
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Paprika Lamb