About the Dish
A Basque-style stew with tomato flavour and tangy paprika, complemented by fresh Pinot.
Ingredients
- 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
Directions
-
1
Season the lamb with salt and pepper and lightly bake both sides in an oiled pan and take it out.
-
2
Add coarsely chopped garlic and shredded prosciutto to an empty frying pan and fry over low heat until fragrant.
-
3
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.
-
4
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.
-
5
Sprinkle with paprika powder and let the whole thing fit and it’s done.
Chef's Notes
Recommended wine
Wine name: La Foret Bourgogne Pinot Noir
Producer: Maison Joseph Drouhin
Importer: Mikuni Wine
