Lamb Paprikash
Website
Source URL: www.taste.com.au
Cuisine: Eastern European
Course: Main Courses
Reviews
1 reviews,
average rating 5.0 / 5
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I used shoulder lamb instead of shanks. This is one of those dishes which involves a bit of preliminary chopping up but then you just bung it in the oven and go about your business. Plating up is a doddle.
Next time I would double the amount of tomato paste and possibly add a little bit of salt.