About the Dish
A Basque-style stew with tomato flavour and tangy paprika, complemented by fresh Pinot.
- 150g Lamb (thinly sliced)
- 1 Paprika (red)
- 1 Tomato
- 1/2 Red onion
- 1 Clove garlic
- 20g Raw ham
- 50cc White wine
- 1tbsp ketchup
- 1 Sprig thyme
- Each appropriate olive oil, salt, pepper, paprika powder
Season the lamb with salt and pepper and lightly bake both sides in an oiled pan and take it out.
Add coarsely chopped garlic and shredded prosciutto to an empty frying pan and fry over low heat until fragrant.
Add the shredded paprika and red onion, stir-fry until tender, then add the chopped tomato and thyme, cover and steam for 2-3 minutes.
Add ketchup and stir-fry to evaporate the moisture, then add the meat from step 1, pour in white wine, cover and steam for about 3 minutes.
Sprinkle with paprika powder and let the whole thing fit and it’s done.
Wine name: La Foret Bourgogne Pinot Noir
Producer: Maison Joseph Drouhin
Importer: Mikuni Wine