Paprika Spiced Lamb
Paprika Spiced Lamb
Prep Time ~ 25 mins | Cooking Time ~2 hours |
Approx Cost ~ £9 | Difficulty ~ Easy |
Freeze ~ Yes | Serves ~ 6 |
Tips ~ This is an excellent recipe for entertaining guests who don't likea spicy curry but prefer a dish with flavour rather than heat.Ingredients
2 tablespoons sunflower oil
900g / 2lb lamb neck fillet, cut into 1 inch dice
2 large onions, thickly sliced
1 x 7.5cm / 3 inch piece fresh root ginger, peeled and grated
2 tablespoons garam masala
1 tablespoon paprika
150ml / 5 floz white wine
1 x 400g can chopped tomatoes
2 tablespoons tomato puree
2 tablespoons mango chutney
Salt and pepper
A little Greek yogurt (optional)
Method
Heat 1 tablespoon of oil in a large non-stick frying pan and fry the meat on all sides until golden brown. Set aside.
Heat the remaining oil in the same frying pan, add the onion, and ginger and fry for a couple of minutes.
Return the meat to the pan, sprinkle in the garam masala and paprika to coat the meat, and fry for a minute.
Blend in the wine, tomatoes, tomato puree and mango chutney. Bring to the boil, season with salt and pepper, cover and cook over a low heat for about 1 ½ - 2 hours or until meat is tender.
Serve with a dollop of yogurt if liked.