Name: Lamb Paprika
Yield: Serves 4
Ingredients: ½ pt / 280 ml stock or water; 1 tbsp paprika; 2 celery stalks, trimmed and sliced; 1 tbsp olive or sunflower oil; 1 onion, peeled and sliced; 1 tsp ground cumin; 1 oz / 30 g seasoned flour; 3½ lb / 1.60 kg lamb on the bone or 1½ lb / 680 g boned and cubed lamb, best end or middle neck

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

If using lamb on the bone, ask your butcher to chop it for casseroling.

Ingredients

3½ lb / 1.60 kg lamb on the bone or 1½ lb / 680

Main course

Method

Trim any excess fat and gristle from the lamb. Put the seasoned flour in a strong paper bag, and shake the pieces of lamb in it, a few at a time. Remove the pieces from the bag, shake off any surplus flour, and put the meat to one side.

Repeat until all the meat has been coated. Heat the oil in a heavy flameproof casserole and, when hot, sear the meat,