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Recipe by Emporion
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.
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Brown 1000 g of lamb meat cut into pieces and floured in hot oil.
Step 2 of 4: Then remove the meat and sauté 2 sliced yellow onions and a clove of garlic in the cooking juices.
Step 3 of 4: 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.
Step 4 of 4: Serve hot. Excellent with boiled potatoes.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving471 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 2,834 kJ677 kcal | 602 kJ144 kcal |
| Fat | 49.46 g | 10.5 g |
| of which saturated fatty acids | 23.83 g | 5.06 g |
| Carbohydrates | 16.39 g | 3.48 g |
| of which sugars | 16.39 g | 3.48 g |
| Fibre | 3.53 g | 0.75 g |
| Protein | 41.31 g | 8.77 g |
| Salt | 0.24 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
