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Lamb Paprika Stroganoff Recipe

by Global Cookbook

Ingredients

1 Tbsp. Sunflower oil 40 gm Unsalted butter, plus a little extra 2 lrg Lamb steaks 2 tsp Warm paprika, plus extra to garnish 1 x Onion 1 lrg Garlic clove 100 gm Small chestnut mushrooms

150 ml Dry white wine 1 Tbsp. White wine vinegar 150 ml Double cream 1 sm Bunc flat leaf parsley and mint 175 gm Fresh tagliatelle 2 x Gherkins, finely minced 1 tsp Poppy seeds Salt and freshly grnd black pepper

Directions

1. 1 Trim the lamb steaks of any fat and cut the meat into thin strips, discarding the bones - leaving about 8oz in total.
2. 2 Heat the oil and 25g/1oz butter in a saute/fry pan. Toss the lamb in the paprika and season well.
3. 3 Fry the lamb for a couple of min till well sealed. Remove from the pan with a slotted spoon.
4. 4 Chop the onion and add in to the pan, stirring to coat. Cook on a high heat for 1-2 min till softened.
5. 5 Crush the garlic into the pan and cook on a high heat for a minute.
6. 6 Slice the mushrooms and add in to the pan, stirring to coat and stir-fry, adding more butter if necessary.
7. 7 Add in the wine and bubble down, add in the vinegar and cream. Boil, reduce the heat, return the lamb and simmer for 3-4 min till reduced and slightly thickened.
8. 8 Cook the tagliatelle in boiling water for 1-2 min till tender. Chop the parsley and mint - you'll need about 3 tbsp in total - and set aside.
9. 9 Stir half the herbs into the lamb mix with the gherkins. Season, stir well to combine and just heat through.
10. 10 Drain the tagliatelle and toss in the remaining butter, herbs and poppy seeds. Arrange the tagliatelle on a serving plate, making a slight dip in the centre and spoon in the lamb mix. Sprinkle splashes of paprika around the edge of the plate to serve.

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