For a while, my daughter has been telling me about this beautiful paprika lamb recipe. Last weekend, she visited, and I asked her to make it for me. It turned out absolutely delicious and so easy to prepare; even my 3-year-old grandson loved it! This recipe is from the book Life-Changing Food by Jo Whitton. While the original recipe calls for lamb shanks, my daughter used lamb forequarter chops instead due to cost, and it worked out wonderfully. So, whether you’re using lamb forequarter chops or lamb shanks, the recipe stays the same.
Ingredients:
- 1 ½ kilos lamb forequarter chops (or 4 large / 6 small lamb shanks)
- Salt and pepper to taste
- Ghee or olive oil (for browning)
- 1 onion, roughly diced
- 4 garlic cloves, crushed
- 1 tbsp ground turmeric
- 2 tbsp paprika (1 sweet + 1 smoked recommended)
- ¼ tsp ground ginger powder (or 1 tbsp fresh grated ginger)
- 4 tbsp tomato paste
- 2 tsp honey
- 1 ½ tbsp apple cider vinegar
- 350ml lamb or beef stock
- Optional: Chunks of carrots
Instructions:
- Prepare the Meat:
- Trim excess fat from the lamb chops or shanks. Sprinkle with salt and pepper.
- Heat a heavy-based pan over medium heat with enough ghee or olive oil to cover the base. Brown the meat well on all sides in batches to lock in flavor.
- Sauté the Aromatics:
- If the oil in the pan looks burnt, wipe it out and add fresh oil or ghee. If not, keep the flavorful oil.
- Add the onion and garlic to the pan, cooking over low heat until the onion becomes translucent, stirring often.
- Add the Spices:
- Stir in turmeric, paprika, and ginger. Sauté for a couple of minutes to allow the spices to bloom.
- Incorporate the Base:
- Mix in the tomato paste and let it cook for a few minutes to reduce any metallic taste.
- Add honey, apple cider vinegar, and stock, stirring well to combine and scrape up any browned bits from the bottom.
- Combine and Cook:
- Return the browned meat to the pot and choose one of the following cooking methods:
- Stove Top: Simmer gently for about 3 hours or until the lamb is tender.
- Slow Cooker: Cook on High for 3–4 hours or Low for 6–8 hours.
- Oven: Transfer everything to an ovenproof pot or baking dish, cover well with a lid or foil, and bake at 180°C for about 2 hours.
- Return the browned meat to the pot and choose one of the following cooking methods:
- Optional Additions:
- Add chunks of carrots before baking for a hint of sweetness.
- Adjust and Serve:
- Once cooked, there should be a good amount of sauce. If it has reduced too much, add a little boiling water to reach the desired consistency.
- Taste and adjust seasoning with salt or pepper if needed. Serve with mashed potatoes, sweet potatoes, rice, cooked vegetables, or a simple salad.
This family-friendly recipe is sure to become a favorite. It’s flavorful, adaptable, and perfect for sharing. If you’re looking for a thoughtful gift for someone with dietary needs, the book Life-Changing Food makes an excellent choice.
Enjoy your meal!