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Paprika - GreenfieldsClick image to enlarge

Paprika - Greenfields

Paprika - Greenfields

(Ref: ISG173)

Price: £1.95



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Net weight 75g

Paprika is often used both in dishes and as a garnish to give the characteristic red colour to the food. You find it sprinkled on eggs, hors d'ouvres and salads for colour.

It spices and colours cheeses and cheese spreads, and is used in marinades and smoked foods and is incorporated in the flour dusting for chicken and other meats.

Many Spanish, Portuguese and Turkish recipes use paprika for soups, stews, casseroles and vegetables. In India paprika is sometimes used to redden tandoori chicken.

Produce of more than one country, packed in the EU.

Original Moroccan Lamb Tagine

Time: 4hrs

Ingredients:

¼ cup diced seeded chilli
1 teaspoon Greenfields Cumin seeds, toasted
1 teaspoon Greenfields Coriander seeds, toasted
1 teaspoon grated peeled fresh ginger
½ teaspoon salt
½ teaspoon Greenfields Paprika
½ teaspoon freshly ground Greenfields Black Peppercorns
1 teaspoon Greenfields Ras Al Hanout
2 garlic cloves, minced
1 boneless leg of Lamb, trimmed and cubed
3 cups chopped onion
½ cup tomato puree
2½ cups water
3 cups green bell pepper, cut into 1-inch-thick strips
2 cups cubed butternut squash
1 cup cubed carrot
¼ teaspoon saffron threads
1 Greenfields Cinnamon Stick
1 cup dried apricots, cut into 1/4-inch strips
¼ cup minced fresh Coriander

Instructions:

• Put all the ingredients in the earthenware container.

• Mix and rub all the ingredients thoroughly onto the lamb shoulder.

• Cover with foil paper and pierce some holes in the foil.

• Place in the oven at 220C and leave for approx 4 hours until meat is tender.

• Best served on a plate of easy cook fluffed cous cous.
•  Manufacturer (or, UK Distributor / Reseller) :

    Greenfields
    25 Crawford Street
    London
    W1H 1PL
    UK
Testimonial:

"Dear Spices of India, Finding your web site was tops now I've got lots of spices so good cooking from now on. It was easy to order and very fast delivery. Will order again - THANX"

- Gordon Barrington