Lamb Paprikash
This Hungarian-inspired paprikash swaps the traditional chicken for slow-braised lamb shoulder, creating a deeply savory, warming stew built on sweet paprika, onions, and peppers. The sauce is silky, brick-red, and gently spiced, finished with a tangy yogurt swirl that cuts through the richness. Rustic and perfectly comforting for cold nights.
Lamb Paprikash
Servings: 6
Prep Time: 25-30 minutes
Cook Time: 2 hours
Note: USDA recommends internal temperatures of 160°F for ground lamb and 145°F (with a 3-minute rest) for other cuts.
Ingredients
- For the paprikash:
- 2 1⁄2 lb American lamb shoulder, cut into 2-inch chunks (or lamb stew meat)
- 1 1⁄2 tsp kosher salt, plus more to taste
- 2 tbsp neutral oil
- 3 large yellow onions, thinly sliced
- 2 red bell peppers, sliced
- 1 green bell pepper, sliced
- 4 cloves garlic, minced
- 3 tbsp sweet Hungarian paprika
- 1 tsp smoked paprika
- 1⁄2 tsp caraway seeds, lightly crushed
- 1⁄2 tsp black pepper
- 2 tbsp tomato paste
- 2 cups beef or lamb stock
- 1 bay leaf
- For the Spätzle:
- 1 3⁄4–2 cups all-purpose flour (or whole wheat)
- 1 1⁄2 teaspoons kosher salt
- Pinch freshly ground nutmeg (optional)
- 4 large eggs
- 1⁄2 cup milk or water, plus more as needed
- Butter, for serving
- For serving:
- 1 cup full fat plain yogurt
- Chopped parsley or dill
Instructions
- Brown the lamb: Set the oven to 300°F. Pat the lamb dry and season lightly with salt. Heat oil in a large Dutch oven over medium-high heat. Brown the lamb in batches until deeply golden. Remove and set aside.
- Cook onions and peppers: Lower heat to medium. Add onions with a pinch of salt and cook for 10–15 minutes until soft and lightly golden. Add peppers and cook for another 5 minutes until softened.
- Bloom paprika: Reduce heat to low. Stir in garlic, sweet paprika, smoked paprika, and caraway. Cook 30–60 seconds, stirring constantly until fragrant. Do not scorch.
- Deglaze and braise: Stir in tomato paste, return lamb to pot. Add stock and bay leaf, scraping up browned bits. Cover and braise in oven for 2 to 2 1⁄2 hours, until lamb is fork-tender.
- Make the Spätzle Batter: In a stand mixer bowl, combine flour, salt, and nutmeg. Add eggs and milk. Beat with paddle attachment on medium for 8–10 minutes, until thick and stretchy. Adjust consistency as needed.
- Cook the spätzle: Bring lightly salted water to a simmer. Press batter through a spätzle press or colander into water. Cook 2–3 minutes, until noodles float. Stir gently.
- Drain, and finish: Use a slotted spoon to transfer spätzle to a strainer. Season with salt and butter if desired.
- Finish: Remove bay leaf. Adjust seasoning. Serve paprikash over or beside spätzle. Top with yogurt swirl and fresh herbs.
Notes
Spätzle tip: Store leftover spätzle tossed with butter or oil in an airtight container in the fridge for up to 4 days. Rewarm in a skillet with butter.
Cheffy tip: For a decorative yogurt drizzle, thin yogurt with a bit of water or lemon juice until pourable and swirl over the dish.
Note: USDA recommends internal temperatures of 160°F for ground lamb and 145°F (with a 3-minute rest) for other cuts.
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