Paprika Spiced Lamb
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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.