Lamb Paprikash with Hand-cut Pappardelle Pasta

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, and pork is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt is lower in calories while maintaining creaminess.

Dredge the boneless lamb shoulder in a seasoned flour mixture.

Sear pieces of lamb shoulder in a pot until dark brown on all sides.

Remove the lamb and set aside, keeping the fond in the pot.

Sauté onion, bell pepper, carrots, and celery until caramelized.

Add garlic, thyme, and paprika, and cook for 2-3 minutes.

Stir in tomato paste and cook for another 2-3 minutes.

Return the seared lamb to the pot and add bay leaf and stock, covering the lamb by at least a quarter inch.

Cover the pot and cook on low for about two hours, stirring every 20 minutes.

Once the lamb is tender, remove it and shred the meat with two forks.

Add the shredded meat back to the pot and cook for an additional 20 minutes.

Check for final seasoning and serve over hand-cut pappardelle pasta, garnished with swirls of Creme Fraiche and a sprinkle of parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary