American Lamb Paprikash with Hand-cut Pappardelle Pasta
This Lamb Paprikash with hand-cut pappardelle pasta uses locally raised boneless lamb shoulder – one of the most economical and succulent cuts of American Lamb, and well-suited for use in stews and braised dishes. Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, shows us how she prepares this popular Hungarian dish. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.
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