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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a simple lamb recipe not sure where it came from but i have been informed (but not confirmed) that this is a hungarian dish. A great winter dish to serve with rice or mashed potato enjoy. Ingredients:
700 g lamb shoulder |
2 tablespoons plain flour |
2 tablespoons paprika |
1 teaspoon salt |
1 teaspoon pepper |
1 tablespoon vegetable oil |
1 onion |
2 carrots |
1 (400 g) can chopped tomatoes |
150 ml lamb stock |
1 tablespoon tomato puree |
3 tablespoons sour cream |
1 tablespoon fresh parsley |
Directions:
1. Chop the onion and slice the carrot.
2. Mix together the flour, paprika, salt and black pepper on a large plate. Add the pieces of lamb and toss until evenly coated.
3. Heat the oil in a large, heavey-based pan over medium heat. Add the onion to the pan. Fry for 5 minutes, stirring occasionally,Then add the lamb and cook until evenly browned.
4. Stir in the carrots,tomatoes,stock and tomato puree. Bring to the boil. Cover and simmer for 30 minutes, or until the lamb is tender.
5. Stir in the sour cream.
6. Serve sprinkled with parsley.
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