Paprika Lamb

Name: Paprika Lamb
Ingredients: 1 ounce unsalted butter; 1 tablespoon olive oil; 2 14 lbs lamb, diced (from the middle neck or shoulder, trimmed of fat); 1 large onion, sliced; 2 teaspoons all-purpose flour; 2 teaspoons paprika; 23 cup beef broth or 23 cup lamb broth; 1 (14 ounce) can chopped tomatoes; 1 teaspoon caraway seed; 1 teaspoon salt; 1 tablespoon parsley, chopped; 8 tablespoons plain yogurt

12 ingredients

9 steps

Ingredients

1 ounce unsalted butter
1 tablespoon olive oil
2 14 lbs lamb, diced (from the middle neck or shoulder, trimmed of fat)
1 large onion, sliced
2 teaspoons all-purpose flour
2 teaspoons paprika
23 cup beef broth or 23 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

1

Preheat the oven to 300F Heat oil and butter in a large casserole pan.
2

Add the lamb and brown on all sides over a high heat.
3

Take the meat out of the pan and leave on one side.
4

Add the onion to the same pan and soften for about 5 minutes over a low heat.
5

Stir in the flour and paprika.
6

Pour in the broth and stir to mix before adding the tomatoes and caraway seeds.
7

Bring to the boil and return the lamb to the pan.
8

Season with salt, cover the pan, and cook in the oven for about 1 hour, until the lamb is tender.
9

Skim away any extra fat from top of the casserole, sprinkle with parsley, and serve with plain yogurt and boiled potatoes.