I found this some time ago in a really old le cordon bleu manual i bought for my birthday, on paper it shouldn't be good, it goes against a lot of what i was taught in culinary school. But it's become a favourite amongst me and my flatmates for making with leftover roast lamb to the point where they deliberately buy more lamb than we need so i can make it the day after.
I've taken some liberties to update the recipe somewhat as it was written before things like canned tomatoes were commonplace in home kitchens.
Easily serves 4.
500g roast lamb, cut into small cubes.
3-4tbsp Beurre manié (equal parts butter and flour kneaded together)
1 can of chopped tomatos in juice
1 tsp of tomato paste
A big bunch of fresh parsley, just the stalks, save the leaves for garnish
2 cloves garlic
1 tbsp butter
1 tbsp sugar
2 tbsp paprika (or 1 tbsp of smoked)
Rice
To a pan, melt butter until foaming, add the lamb and the sugar and cook until well caramalized, add the garlic and tomato paste cook out a further minute.
Finely chop the parsley stalks and add them, add the tomato and paprika and cook for a minute, add the Beurre manié in pieces, incorperating slowly until thick.
Cook a further 2 minutes on low, season and serve on rice and garnish with parsley.
Sorry nothing fancy but it's a neat piece of oldschool cookery that still holds up some 50 years after it was written.
