Paprika Spiced Lamb

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.


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)



  • 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.