Prep Time
30 MIN
Cook Time
2 HRS
Total Time
2 HRS, 30 MIN
Servings
6
Ingredients
For the paprikash:
● 2 ½ lb American lamb shoulder, cut into 2-inch chunks (or lamb stew meat)
● 1 ½ 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
● ½ tsp caraway seeds, lightly crushed
● ½ tsp black pepper
● 2 tbsp tomato paste
● 2 cups beef or lamb stock
● 1 bay leaf
For the Spätzle:
● 1¾–2 cups all-purpose flour (or whole wheat)
● 1½ teaspoons kosher salt
● Pinch freshly ground nutmeg (optional, not traditional—but good)
● 4 large eggs
● ½ cup milk or water, plus more as needed (milk = richer spätzle)
● Butter, for serving
For serving:
● 1 cup full fat plain yogurt
● Chopped parsley or dill
Directions
1. Brown the lamb:
Set the oven to 300°F. Pat the American lamb dry and season lightly with salt. Heat oil in a large Dutch oven over medium-high heat. Brown the lamb in batches, searing all sides until deeply golden. Remove and set aside.
2. Cook onions and peppers:
Lower heat to medium. Add onions with a pinch of salt and cook for 10–15 minutes, stirring often, until very soft and lightly golden. Add peppers and cook for another 5 minutes until softened.
3. Bloom paprika:
Reduce heat to low. Stir in garlic, sweet paprika, smoked paprika, and caraway. Cook 30–60 seconds, stirring constantly, just until fragrant. Do not let the paprika scorch.
4. Deglaze and braise:
Stir in the tomato paste, then return lamb to the pot. Add the stock and bay leaf, stirring to scrape up any browned bits. Cover and braise in the oven for 2 to 2 to 2 ½ hours, until lamb is fork-tender and starting to fall apart.
5. Make the Spätzle Batter:
In a stand mixer bowl, combine flour, salt, and nutmeg. Add eggs and milk (start with slightly less). Using the paddle attachment, beat on medium for 8–10 minutes, until the batter is thick, stretchy, and bubbles form when you scoop it. Adjust with more flour or liquid as needed.
6. Cook the spätzle:
Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Press the batter into the water using a spätzle press, a large holed sieve or colander. Cook 2–3 minutes, stirring gently a couple of times, until the noodles float.
7. Drain, and finish:
Using a slotted spoon. transfer spätzle to a strainer. Finish with salt and butter if desired.
8. Finish:
Remove the bay leaf. Taste and adjust salt and pepper. Spoon paprikash over or alongside a portion of the spaetzle. Finish with a generous yogurt swirl and fresh herbs.
Spatzle 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: To up your plating game, spoon some yogurt into a bowl and loosen with water or lemon juice just a tablespoon at a time until the yogurt is drizzle-able. Then you can finish your plated stew with a satisfying spiral of yogurt.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
