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Lamb Paprika

ingredients

serves 6
4 lb/1.8 kg neck of lamb, chopped
2-3 tbsp ground mild paprika
1 tbsp cumin seeds
1 tsp salt
1 tsp freshly ground black pepper
2 onions, peeled and sliced
1 tbsp olive oil
2 3/4 cups (21 fl oz) 600 ml lamb or other meat stock
potatoes, peeled and thickly sliced (optional)
chopped fresh parsley

method

1. Trim any excess fat from the meat. Mix the spices and seasoning and coat the meat with them. The meat can be covered and refrigerated overnight or you can cook it straightaway.

2. In a heavy casserole, gently fry the onions in the olive oil until golden brown. Remove and put to one side while you brown the meat.

3. Pour on the stock, put back the onions, bring to the boil and simmer very gently, covered, for 2 hours or so.

4. The meat can also be cooked in the oven. If you like, thickly sliced potatoes can be added to the casserole after about an hour.

5. Serve sprinkled with chopped fresh parsley. If not using potatoes in the casserole, it can be served with plain boiled or mashed potatoes, rice or noodles.

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