Paprika Lamb

Paprika, with its vibrant red colour, adds a spicy note to Martin Blunos' Eastern European casserole
By Martin Blunos
Paprika Lamb
  • Rating:
  • Serves: 4
  • Cook Time: 1.25 hours 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 30 g unsalted butter
  • 1 tbsp olive oil
  • 1 kg diced lamb, from the middle neck or shoulder, trimmed of fat
  • 1 large onion, sliced
  • 2 tsp plain flour
  • 2 tsp paprika
  • 150 ml brown stock
  • 1 x 400 g canned chopped tomatoes
  • 1 tsp caraway seeds
  • 1 tsp salt
  • 1 tbsp chopped parsley
  • 125 ml plain yogurt
  • boiled potatoes, to serve


1. Preheat the oven to 160C/gas 2. Heat oil and butter in a large casserole pan. Add the lamb and brown on all sides over a high heat. Take the meat out of the pan and leave on one side.

2. Add the onion to the same pan and soften for about 5 minutes over a low heat. Stir in the flour and paprika.

3. Pour in the stock and stir to mix before adding the tomatoes and caraway seeds. Bring to the boil and return the lamb to the pan. Season with salt, cover the pan, and cook in the oven for about 1 hour, until the lamb is tender.

4. Skim away any extra fat from top of the casserole, sprinkle with parsley, and serve with plain yogurt and boiled potatoes.

Rate This Recipe