I love lamb, and so do the rest of my family, but none more so than my dad. Both my parents have minimized their intake of beef, but have substituted said for lamb. They’ve read about why lamb is better than beef and how it’s the best choice between the two. I on the other hand don’t discriminate proteins. I like them all equally.
Three weeks ago, I cooked some Chicken Paprikash for my office potluck and it featured the Hungarian Sweet Paprika I purchased during my European vacation. Last week, I decided to use the Smoked Spicy Paprika and do a take on the Paprikash, using lamb as the protein. please note that this is not a traditional Hungarian recipe, but a take on it using the key ingredients together with some artistic liberties.
- 1.5 kg bone-in lamb (chopped, for stewing)
- 1 Large Spanish Onion (chopped)
- 1 cup Ginger (sliced into match stick size)
- Salt (to taste)
- Ground Black Pepper (a few dashes)
- 1 Tbsp Garlic Powder
- 1 Tbsp Oregano Leaves
- 1 Tbsp Basil Flakes
- 1 Tbsp Smoked Spicy Paprika
- 1 Tbsp Sweet Paprika
- 2 Tbsp flour
- 2 cups Chicken Stock
- 1 cup Sour Cream
- Cooking Oil
- Heat pot and coat with cooking oil.
- Add onions and sauté for about 2 minutes.
- Add the ginger and cook for an additional 3 minutes.
- Add the lamb and season with salt and pepper.
- Cook lamb on medium-low heat for 10 minutes.
- Add the garlic powder, oregano leaves, and basil and continue to cook on medium-low for 10 more minutes.
- Add the smoked spicy paprika, sweet paprika, and chicken stock, and mix well.
- Cook on low for 50 minutes.
- Thicken stew with flour.
- Add the sour cream and mix well.
- Serve over rice or pasta and Enjoy!