Paprika Lamb In A Pot

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 onions, thinly sliced
• 2 garlic cloves, crushed
• 4 ounces mushrooms, sliced
• 1 1/4 lbs lamb fillets
• 2 tablespoons smoked paprika
• 1 1/4 cups chicken stock
• salt and pepper
• 7 tablespoons creme fraiche

Recipe

• 1 heat 2 tbsp oil in a pan add the onions and garlic and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.
• 2 cut the lamb into sizeable chunks, then add to the pan and stir over a fairly high heat to seal and brown them all over.
• 3 stir in the paprika and mushrooms, cook briefly, then add the stock and bring to the boil.
• 4 cover and cook for 30 minutes, until the lamb is tender.
• 5 stir in the crème fraîche and simmer for a further 2 minutes.
• 6 (you can prepare the dish to this point up to 2 days ahead or freeze for up to 3 months.)
• 7 if you have a few chives or a bit of parsley handy, snip this over the lamb before serving with rice and a green vegetable - broccoli or stir-fried cabbage make the perfect accompaniment to this simple but delicious dish.