Paprika lamb stew

Name: Paprika lamb stew - Speranta L.
Ingredients: 1.5 kg lamb with ribs 3 tablespoons red pepper paste 100 ml oil 1/2 teaspoon hot red pepper paste 1 tablespoon red paprika 1 large sweet red pepper 2 tablespoons white flour 2 cup

Meat - Paprika lamb stew by Speranta L. - Recipia

I started cooking this lamb stew after tasting an authentic paprikash at my wife's family's home, where chicken paprikash was the order of the day. The lamb meat seemed perfect for a version inspired by the Hungarian recipe, especially since during Easter I had access to fresh meat from a local farmer. I kept the recipe simple and emphasized seasonal greens, as they provide a fresh taste that makes all the difference. Quick Info Total time: approximately 2 hours Preparation time: 20 minutes Cooking time: 1 hour 30 minutes Servings: 6 Difficulty: medium Recipe type: lamb stew, Hungarian inspiration, suitable for holidays or special meals Ingredients 1.5 kg lamb with ribs (ideally, from a meat breed like Suffolk) 100 ml oil 3 tablespoons red pepper paste 1/2 teaspoon "eros pista" (spicy red pepper paste) 1 tablespoon sweet paprika 1 large red bell pepper 2 tablespoons all-purpose flour 2 cups milk 1 cup sour cream 2 sprigs fresh tarragon 6 green garlic stalks 1 bunch green onions 1 bunch fresh parsley Salt, to taste Preparation Method 1. Cut the lamb into portions. Chop the ribs into suitable pieces to ensure even cooking. 2. In a large pot, heat the oil over medium heat. Add the lamb pieces and brown them on all sides, making sure not to overcrowd the pot. Sprinkle salt while they are browning. 3. Add the red pepper paste and the finely chopped bell pepper. Mix well, allowing the pepper to soften for a few minutes. 4. Add the all-purpose flour, paprika, and spicy paste (eros pista), along with the chopped tarragon. Mix quickly to prevent the paprika from burning and to incorporate the flour into the sauce. 5. Gradually pour in the milk, stirring constantly to avoid lumps. Once all the milk is added, lower the heat and partially cover the pot. 6. Cook slowly for 1 to 1.5 hours until the meat is tender. Occasionally check if there is enough liquid; if it reduces too much, you can add a bit of milk or hot water. 7. When the meat is tender, add the chopped greens: green garlic, green onions, and parsley. 8. Take some of the hot sauce and mix it with the sour cream to temper it, then pour the diluted sour cream over the stew. Stir gently and let it cook for another 2-3 minutes, no more. 9. Taste for salt before turning off the heat. Why I Make This Recipe Often It’s a dish that doesn’t require much fuss once everything is simmering. The greens completely change the flavor compared to other lamb stews. It remains tender even if reheated the next day. You can easily adjust the spiciness or consistency to your liking without altering the essence of the recipe. Tips and Variations Tips - Use young lamb for a finer texture. - If you want a thinner sauce, reduce the amount of flour or add a bit of milk at the end. - Mix the sour cream with warm sauce before adding it to the pot; otherwise, it may curdle. Substitutions - Tarragon can be replaced with a bit of lovage or dill if you don’t have any. - If you don’t have eros pista, use any spicy pepper paste or, if necessary, a pinch of hot paprika. - Milk can be partially replaced with water, but the taste will be less creamy. Variations - You can add more bell pepper if you want a stew richer in vegetables. - For a milder version, omit the spicy paste or use just a little. - If you prefer a less thick sauce, reduce the flour to one tablespoon. Serving Ideas Traditionally served with warm polenta. For a side dish, it also pairs well with boiled potatoes or plain rice. A green salad or cucumber salad balances the lamb's flavor nicely. Frequently Asked Questions Does the meat need to be marinated beforehand? It's not necessary for this recipe, especially if you have young lamb. Slow cooking and the greens help tenderize and flavor the meat. Can I use another type of meat? You can also make the recipe with chicken or veal, but the cooking time will differ. What should I do if the sauce turns out too thick? You can adjust it with a bit of warm milk or water until you reach the desired consistency. Can the sour cream be added directly? It’s safer to dilute it with a bit of warm sauce first to prevent it from curdling upon contact with the hot stew. Is the stew very spicy? The spiciness comes only from the spicy pepper paste. You can easily control how spicy you want it by adding more or less eros pista. Nutritional Values Approximately, one serving (out of the 6 servings) contains: Calories: about 450-550 kcal Protein: 25-30 g Fat: 35-40 g Carbohydrates: 10-12 g The values depend on the fat content of the meat, how much sauce remains, and the type of sour cream used. The sauce with milk and sour cream adds extra calories, while the greens contribute very few carbohydrates. Storage and Reheating The stew keeps well in the refrigerator for 2-3 days in a covered container. It can be reheated over low heat or in the microwave, stirring occasionally to prevent sticking. If the sauce thickens too much when cold, you can add a bit of milk or water when reheating. If using fresh greens, their flavor is best appreciated on the first day.

Paprika lamb stew

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