Lamb Goulash À La Provence

• 4 tablespoons olive oil
• 9 ounces shallots peeled, about 1 1/4 cups
• 1 3/4 pounds lamb leg cubed
• 2 garlic cloves finely chopped
• 3 bay leaves
• 1 pinch sweet paprika
• 2 tablespoons all-purpose flour
• 14 1/2 ounces diced tomatoes cans
• 14 ounces zucchini sliced
• 2 sprigs thyme each, and basil, chopped
• 2 ounces pitted black olives plus few reserved for garnish
• 3/4 cup heavy cream
• olives
• cherry tomatoes

1. Heat the oil in a large pan and saute the shallots and lamb pieces, in batches, over high heat turning regularly until golden brown. Return shallots and all lamb pieces back into the pan, along with the garlic and bay leaves, then season with salt pepper, and paprika. Sprinkle in flour, then pour in 2 cups water and the canned tomatoes. Cover and simmer for about 1 hour, adding the zucchini after 30 mins.
2. About 10 mins before the end of the cooking time, stir in the herbs, olives and cream. Season to taste again. Serve garnished with cherry tomatoes and more olives.

olive oil, shallots, garlic, bay leaves, sweet paprika, flour, tomatoes, zucchini, thyme, black olives, heavy cream, olives, cherry tomatoes

Taken from www.yummly.com/recipe/Lamb-Goulash-a-la-Provence-1412503 (may not work)