Paprika Lamb
Savor the bold and smoky flavors of Paprika Lamb, a hearty one-pot dish that promises to transform your dinner table. Tender lamb shoulder is seasoned with a robust blend of smoked paprika, ground cumin, and garlic, then seared to perfection for maximum flavor. Simmered with a medley of sautéed onions, sweet red bell peppers, and a rich tomato-infused stock, this dish creates a savory, aromatic sauce that pairs beautifully with rice, mashed potatoes, or crusty bread. Perfect for cozy family meals or special gatherings, this recipe balances ease with gourmet appeal. Ready in just over an hour, Paprika Lamb is a must-try for lovers of bold, comforting dishes.
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Recipe Information
Ingredients
- 500 g lamb shoulder (boneless)
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 3 garlic cloves
- 3 tbsp olive oil
- 1 medium red onion
- 1 medium red bell pepper
- 2 tbsp tomato paste
- 250 ml chicken or beef stock
- 2 tbsp fresh parsley
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Trim excess fat from the lamb shoulder and cut it into 1-inch cubes.
In a small bowl, mix smoked paprika, ground cumin, salt, and black pepper. Rub this spice mixture all over the lamb pieces. Set aside to marinate for 10 minutes.
Peel and finely chop the garlic and red onion. Dice the red bell pepper into small pieces.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Sear the lamb in batches until browned on all sides. Remove and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Sauté the red onion and garlic until softened, about 5 minutes.
Add the diced red bell pepper to the skillet and cook for another 3 minutes.
Stir in the tomato paste and cook for 1 minute, ensuring it’s well incorporated with the vegetables.
Pour in the chicken or beef stock, scraping the bottom of the skillet to deglaze and collect any browned bits.
Return the seared lamb to the skillet, stir well, and bring the mixture to a gentle simmer.
Cover with a lid and cook on low heat for 45 minutes, stirring occasionally, until the lamb becomes tender and the sauce thickens.
Taste and adjust seasoning, adding more salt or pepper if needed.
Garnish with freshly chopped parsley and serve hot with rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
1801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.5 g | 185% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 3662 mg | 159% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 14.9 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2327 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
