Smoked paprika is something that I use quite often, it provides an an earthy and smoky flavour to casseroles and stews and an excellent addition to a spice rub or marinade for slow roasted and barbecued meats.
I like to use the hot smoked paprika for a little more heat, however, if you prefer a milder flavour use two tablespoons of smoked paprika and if necessary omit the chilli flakes.
Lamb with with White Beans
and Smoked Paprika and Chilli Sauce
1- 1.5 kg boneless lamb* or beef
2 onions, sliced
6 cloves garlic, crushed
Oil for browning meat
*I used a boned shoulder of lamb
2 cups sherry
2 cups stock
1 tablespoon hot smoked paprika
1 tablespoon smoked paprika
1 teaspoon dried chilli flakes
1 -2 tins cannelini /white beans
Dice lamb or beef into large pieces.
Brown the meat.
Add onion, garlic and cokk for a minute or two then add both paprikas sherry and stock. Meat should be just covered with liquid, add a little water if necessary. Cover and cook slowly for an hour, turning meat once or twice. Check liquid, the stock needs to reduce to about half. This dish could also be cooked in the oven, 140/150 deg C, it may take a little longer to cook.
Add beans and continue cooking very slowly for a further 30 minutes or until meat is very tender and the sauce is thick. If meat is not tender and the sauce has become too dry add a little water or stock and if too liquid remove the lid, increase heat and reduce the sauce.
Taste sauce and season with freshly ground black pepper and if necessary, a little salt.
Garnish with chopped parsley.