Another simple to prepare dish that is bursting full of flavour. Great served with buttered couscous.
500g Lamb, such as neck fillet or boneless leg steaks
1 Onion, large, and coarsely chopped
3 Garlic cloves, crushed
1 tbs Paprika
3 tbs Flat leaf parsley, finely chopped
2 Lemons, juiced
100ml White wine
3 tbs Olive oil
Salt and black pepper
Preparation and cooking
Heat the olive oil in a large deep pan to a high heat. Cut the lamb into 2-3cm chunks, and brown in the pan on all sides, which will probably take 8-10 minutes. Remove the lamb to a plate, and then reduce the heat and gently fry the onions for 3-4 minutes. Then add the garlic, and cook for a further 2 minutes.
Now add the paprika, and combine the ingredients, returning the lamb and any juices back into the pan. Add the lemon juice, white wine, flat leaf parsley, and a liberal seasoning with salt and black pepper.
Cover the pan with a lid, and cook over a low heat for at least 30 minutes, until the lamb is tender. If using larger chunks of lamb, you may need to increase the cooking time. Remember to check the pan regularly, so that it does not run dry or burn. If necessary, you can add more white wine or water. When ready to serve, add some more freshly chopped flat leaf parsley.