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Paprika lamb is a traditional dish of Hungarian cuisine, but with its rich and spiced flavor it has also become very popular in other European cuisines. The lamb meat is marinated with garlic, salt, pepper and paprika to absorb all the flavors. It is then slowly baked to make it tender and succulent. Before serving, it is accompanied by sliced boiled potatoes and creamy yogurt.
Brown 1000 g of lamb meat cut into pieces and floured in hot oil.
Then remove the meat and sauté 2 sliced yellow onions and a clove of garlic in the cooking juices.
Add the lamb meat and season with salt, pepper and a tablespoon of paprika. Add the yogurt, cover and cook over low heat for 30 minutes.
Serve hot. Excellent with boiled potatoes.
Large pan
Ungheria
| Energy (kcal) | 143.79 |
| Carbohydrates (g) | 3.47 |
| of which sugars (g) | 3.47 |
| Fat (g) | 10.5 |
| of which saturates (g) | 5.06 |
| Protein (g) | 8.75 |
| Fibre (g) | 0.75 |
| Salt (g) | 0.05 |
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