Lamb Paprikash

Lamb paprikash is Hungarian comfort food at its finest.

The ingredient of Lamb Paprikash

• 30g unsalted butter
• 2 tbsp olive oil
• 6 french trimmed lamb shanks
• 2 onions chopped
• 1 tsp caraway seeds
• 1 1 2 tbsp paprika
• 4 garlic cloves finely chopped
• 2 bay leaves
• 2 red capsicums thinly sliced
• 1 tbsp tomato paste
• 400g canned chopped tomatoes
• 1 1 2 cups 375ml massel beef stock
• 1 cup 250ml red wine
• 1 1 2 tbsp red wine vinegar
• 2 large potatoes cut into 2cm cubes
• 2 tbsp chopped flat leaf parsley
• noodle kugels see related recipe to serve
• sour cream to serve

The Instruction of lamb paprikash

• preheat the oven to 170u00b0c
• melt half the butter with 1 tablespoon of the oil in a large flameproof casserole over medium heat in 2 batches brown the lamb on all sides to seal remove the shanks from the pan and set aside
• heat the remaining butter and oil in the pan add the onion and cook over medium heat for 10 minutes stirring occasionally until softened add the caraway seeds paprika garlic and bay leaves and cook stirring for a further minute return the lamb to the pan with the capsicum tomato paste tomatoes stock wine and vinegar then bring to the boil skimming the surface cover and bake for 1 hour 30 minutes add the potato cover and bake for a further 30 minutes or until potato is tender and the meat is almost falling off the bone
• divide the lamb shanks and potato among 6 serving plates and ladle over generous amounts of the paprikash sauce sprinkle with chopped parsley drizzle with some sour cream and serve with noodle kugels

Nutritions of Lamb Paprikash

fatContent: 394 35 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 14 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent: n a
cholesterolContent: 32 grams protein
sodiumContent: 106 milligrams cholesterol

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