Lamb Goulash À La Provence

Name: Lamb Goulash À La Provence
Ingredients: 4 tbsp olive oil; 9 oz shallots, peeled (about 1 1/4 cups); 1 3/4 lb lamb leg, cubed; 2 None garlic cloves, finely chopped; 3 None bay leaves; pinch None sweet paprika; 2 tbsp all purpose flour; 2 x 14.5 oz cans diced tomatoes; 14 oz zucchini, sliced; 2 sprigs each thyme and basil, chopped; 2 oz pitted black olives, plus few reserved for garnish; 3/4 cup heavy cream; None None olives and cherry tomatoes, to garnish

13 ingredients

2 steps

Ingredients

4 tbsp olive oil
9 oz shallots, peeled (about 1 1/4 cups)
1 3/4 lb lamb leg, cubed
2 None garlic cloves, finely chopped
3 None bay leaves
pinch None sweet paprika
2 tbsp all purpose flour
2 x 14.5 oz cans diced tomatoes
14 oz zucchini, sliced
2 sprigs each thyme and basil, chopped
2 oz pitted black olives, plus few reserved for garnish
3/4 cup heavy cream
None None olives and cherry tomatoes, to garnish

Directions

1

Heat the oil in a large pan and saute the shallots and lamb pieces, in batches, over high heat turning regularly until golden brown. Return shallots and all lamb pieces back into the pan, along with the garlic and bay leaves, then season with salt pepper, and paprika. Sprinkle in flour, then pour in 2 cups water and the canned tomatoes. Cover and simmer for about 1 hour, adding the zucchini after 30 mins.
2

About 10 mins before the end of the cooking time, stir in the herbs, olives and cream. Season to taste again. Serve garnished with cherry tomatoes and more olives.