Paprika Lamb Recipe

Name: Paprika Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 700 g lamb shoulder; 2 tablespoons plain flour; 2 tablespoons paprika; 1 teaspoon salt; 1 teaspoon pepper; 1 tablespoon vegetable oil; 1 onion; 2 carrots; 1 (400 g) can chopped tomatoes; 150 ml lamb stock; 1 tablespoon tomato puree; 3 tablespoons sour cream; 1 tablespoon fresh parsley

Servings: persons

700 g lamb shoulder
2 tablespoons plain flour
2 tablespoons paprika
1 teaspoon salt
1 teaspoon pepper
1 tablespoon vegetable oil
1 onion
2 carrots
1 (400 g) can chopped tomatoes
150 ml lamb stock
1 tablespoon tomato puree
3 tablespoons sour cream
1 tablespoon fresh parsley

1
Chop the onion and slice the carrot.
2
Mix together the flour, paprika, salt and black pepper on a large plate.
3
Add the pieces of lamb and toss until evenly coated.
4
Heat the oil in a large, heavey-based pan over medium heat.
5
Add the onion to the pan.
6
Fry for 5 minutes, stirring occasionally,Then add the lamb and cook until evenly browned.
7
Stir in the carrots,tomatoes,stock and tomato puree.
8
Bring to the boil.
9
Cover and simmer for 30 minutes, or until the lamb is tender.
10
Stir in the sour cream.
11
Serve sprinkled with parsley.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 700 g lamb shoulder, 2 tablespoons plain flour, 2 tablespoons paprika, 1 teaspoon salt, and more.

Yes, Paprika Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paprika Lamb

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