Sunday, January 13, 2008

Lamb Paprikash

Serves: 4


100g/4oz Lard
3 Onions, finely chopped
1 tbsp Paprika
1 Garlic Clove, crushed
1kg/2lb Stewing Lamb
2 Green Capsicums (sweet pepper), sliced
3 tomatoes, chopped
1 teasp Plain Flour
360ml/12fl.oz. Sour Cream


1. Heat the fat in a large saucepan, add the onions and fry till golden brown

2. Add the paprika, garlic and meat and cook over a high heat, stirring from time to time, until all the liquid has evaporated.

3. Add the peppers and tomatoes, mix well cover and cook for 1½ hours or until the meat is tender, stirring from time to time and adding a little water if necessary to prevent the meat sticking.

4. At the end of the cooking time, mix the flour into the sour cream, add it to the meat and bring to boil again. Serve hot.

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