Lamb and Lemon German Paella
A twist on traditional German cuisine, featuring lamb and citrusy notes in a flavorful paella dish.
Ingredients
- ●1 1/2 pounds Lamb Shoulder
- ●1 cup Paella Rice
- ●2 medium Lemon
- ●2 teaspoons Smoked Paprika
- ●3 cloves Garlic
- ●1 teaspoon Cumin
- ●to taste Salt
- ●to taste Black Pepper
- ●2 tablespoons Olive Oil
- ●chopped, for garnish Fresh Parsley
Instructions
- 1
Heat the olive oil in a large paella pan over medium-high heat.
- 2
Add the lamb and cook until browned, about 5 minutes.
- 3
Remove the lamb from the pan and set aside.
- 4
Add the garlic, cumin, smoked paprika, salt, and pepper to the pan.
- 5
Cook for 1 minute, until fragrant.
- 6
Add the paella rice to the pan and cook for 2-3 minutes, until lightly toasted.
- 7
Add the lemon juice and chicken broth to the pan.
- 8
Bring the mixture to a boil, then reduce the heat to low and cover.
- 9
Simmer for 20-25 minutes, or until the liquid has been absorbed and the rice is tender.
- 10
Stir in the cooked lamb and cook for an additional 2-3 minutes.
- 11
Serve hot, garnished with chopped fresh parsley.
- 12
Let the paella rest for 5 minutes before serving.