Sauté of lamb with smoked paprika
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21 rates
Preparation : 15 min
Cooking : 2 h 
Total time : 2 h 15 Rest : 0 min
4 people
900 g of lamb shoulder
1 onion
3 garlic cloves
1 beef bouillon cube
300 ml of water
3 tbsp of olive oil
1 pinch of salt
1 pinch of pepper
1 tbsp of smoked paprika
1 sprig of thyme
1 leaf bay leaf
0.5 tbsp of ras el-hanout
500 g of passata
Associated products
RECIPE STEPS
1
Cut the lamb shoulder into pieces of 4 to 5 cm.
Peel and slice the onion. Peel the garlic cloves without cutting them.
Dissolve the beef broth cube in 300 ml of water.
- 900 g of lamb shoulder
- 1 onion
- 3 garlic cloves
- 1 beef bouillon cube
- 300 ml of water
2
Preheat the cocotte on a high heat stove with a drizzle of olive oil, without the lid.
As soon as the cocotte is hot, place the pieces of meat in it and brown them on all sides for 15 minutes using a non-metallic utensil.
- 900 g of lamb shoulder
- 3 tbsp of olive oil
3
Remove the cocotte from the stove and place it on its pre-installed stand on the Cook Expert.
Add the onions and garlic cloves, then run the program without the lid.
- 1 onion
- 3 garlic cloves
Sauté
15:00 / / 140°C
4
Salt, pepper, add the smoked paprika, thyme, bay leaf, ras el-hanout and passata.
Mix well, then add the beef broth.
Cover the cocotte and run the program.
- 1 beef bouillon cube
- 300 ml of water
- 1 tbsp of smoked paprika
- 1 sprig of thyme
- 1 leaf bay leaf
- 0.5 tbsp of ras el-hanout
- 500 g of passata
Simmering
01:30:00 / / 110°C
5
Adjust the seasoning to your liking before serving.
- 1 pinch of salt
- 1 pinch of pepper
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