Lamb Paprikash
A Hungarian lamb stew bursting with flavour and brilliant to share with family and friends.
Serves 8
2 tablespoons (2 1/2 American tablespoons) extra virgin olive oil
175g (6oz) streaky bacon, cut into 2.5cm (1 inch) slices and lardons
2 medium onions, thinly sliced, about 350g (12oz)
1kg (2 1/4lb) lamb, cut into 2.5cm (1 inch) cubes, we use shoulder of lamb, trimmed
2 tablespoons Hungarian sweet paprika
1 teaspoon salt
1 teaspoon caraway seeds
1 garlic clove, crushed
2 medium sweet red pepper, sliced (divided in two)
225ml (8fl oz/1 cup) water or lamb stock
900g (2lbs) potatoes, peeled and cut into 2cm (3/4 inch) pieces
1 large ripe tomato, sliced
Garnish
lots of flat parsley
Heat the extra virgin oil in a casserole. Cook the bacon lardons over a medium heat until just crisp. Remove onto a plate with a slotted spoon, reserving the bacon fat and oil.
Add the sliced onion to the casserole and cook gently until tender. Remove the onions. Brown the meat over a medium-high heat.
Return the bacon and onions to the casserole along with the paprika, salt, caraway seeds, garlic and HALF the peppers. Add the water or stock. Bring to a boil. Reduce the heat; cover and simmer for 1-1/2 hours. Add the additional liquid, if necessary.
Stir in the potato cubes and remaining peppers. Bring to a boil. Reduce heat; simmer for 20 minutes. Add the tomato; simmer for 8-10 minutes longer or until meat and vegetables are tender. Taste and adjust seasoning, if necessary.
Serve with lots of flat parsley snipped over the top.