Pepper Lamb
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g lamb, from the le
- 350 g onion (s)
- 400 g reen pepper (s)
- 50 g lard
- 70 g tomato paste
- 0.25 liter ¼ meat broth, hot
- 1 tablespoon paprika powder, noble sweet
- 0.5 teaspoon ½ paprika powder, hot pink
- salt
- 125 ml cream
Print Recipe
Pin Recipe Instructions
- Rinse, dry and cut the lamb into large cubes. Peel the onions and cut them into rings. Cut the peppers into strips.
- Heat the lard in a saucepan and fry the meat cubes all around for 5 minutes. Add onion rings. Fry for another 5 minutes until translucent. Then add the pepper strips. Mix the tomato paste with the meat stock and pour in. Season with paprika and salt. Stew on low heat for 60 minutes.
- Put in a preheated bowl. Stir in the cream and serve.
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