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Categories:
butter olive oil lamb onion flour paprika beef broth tomatoes caraway seed salt parsley plain yogurt
Viewed: 44 - Published at: 8 years agoIngredients
- 1 ounce unsalted butter
- 1 tablespoon olive oil
- 2 14 lbs lamb, diced (from the middle neck or shoulder, trimmed of fat)
- 1 large onion, sliced
- 2 teaspoons all-purpose flour
- 2 teaspoons paprika
- 23 cup beef broth or 23 cup lamb broth
- 1 (14 ounce) can chopped tomatoes
- 1 teaspoon caraway seed
- 1 teaspoon salt
- 1 tablespoon parsley, chopped
- 8 tablespoons plain yogurt
Method
- Preheat the oven to 300F Heat oil and butter in a large casserole pan.
- Add the lamb and brown on all sides over a high heat.
- Take the meat out of the pan and leave on one side.
- Add the onion to the same pan and soften for about 5 minutes over a low heat.
- Stir in the flour and paprika.
- Pour in the broth and stir to mix before adding the tomatoes and caraway seeds.
- Bring to the boil and return the lamb to the pan.
- Season with salt, cover the pan, and cook in the oven for about 1 hour, until the lamb is tender.
- Skim away any extra fat from top of the casserole, sprinkle with parsley, and serve with plain yogurt and boiled potatoes.
