Albanian Freginat with Tender Lamb and Rich Tomato Sauce

Ingredients

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Cooked rice, for serving Cooked rice, for serving
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the lamb cubes to the skillet and cook until they are browned on all sides.
3. 3.
   Sprinkle the paprika and dried oregano over the lamb, and stir well to coat the meat evenly.
4. 4.
   Pour in the canned diced tomatoes, tomato paste, and chicken or vegetable broth. Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low, cover the skillet, and simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Serve the Freginat over a bed of cooked rice and garnish with fresh parsley.

Treat your ingredients with care...

• Lamb — For the most tender results, choose lamb shoulder or leg meat. Trim any excess fat before cutting it into cubes.
• Canned diced tomatoes — Opt for high-quality canned tomatoes to ensure a rich and flavorful sauce.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb cubes in the spice mixture overnight before cooking.
• If you prefer a thicker sauce, you can simmer the Freginat uncovered for the last 30 minutes of cooking.
• Serve the Freginat with a side of crusty bread to soak up the delicious sauce.

Serving advice

Freginat is best served hot, straight from the skillet. Garnish each plate with fresh parsley for a pop of color and freshness.

Presentation advice

To elevate the presentation, arrange the cooked rice on a platter and place the Freginat on top. Sprinkle some additional paprika and oregano over the dish for a visually appealing touch.