Paprika Lamb – Eating Pegan


  • 2 tbs oil
  • 1 pound diced lamb
  • 1 large onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • ½ tsp caraway seeds
  • ¼ cup ground paprika
  • 2 x 14.5 oz cans diced tomatoes or 3 cups fresh tomatoes, diced
Paprika Lamb
Paprika Lamb


  1. Place oil and veal in a pan, fry over medium heat until browned, setting pan juices aside as they form.
  2. Remove veal from pan and add remaining 1tbs oil along with onion and garlic. Cook on medium heat for 5 minutes or until onions are soft. Add caraway seeds and paprika and stir for 30 seconds.
  3. Add diced tomatoes and veal to the pan, cover and leave to simmer for 1hour or until meat is tender and sauce has thickened. Add a little water if sauce begins to dry.
Paprika Lamb
Paprika Lamb

Categories:   Eating Pegan