|Onions||8 Ounce, finely sliced (250 Gram)|
|Lamb||2 Pound, boned and cut into 1 inch cubes (1 Kilogram)|
|Seasoned flour||2 Tablespoon|
|Canned plum tomatoes||14 Ounce (396 Gram)|
|Sweet paprika||3 Teaspoon (Heaped)|
|Hot paprika||2 Teaspoon|
|Red pepper/Green pepper||6 Ounce (185 Gram)|
|Soured cream||1⁄4 Pint (150 Milliliter)|
In a large saucepan or flameproof casserole, heat the oil and soften the onion over a low heat without allowing it to brown.
Toss the meat in the seasoned flour to coat lightly, then add to the pan and seal.
Add the tomatoes and half the paprikas, mixed together.
Bring to the boil then lower the heat, cover and simmer gently for about 1 hour, until the meat is very tender.
If there seems to be too much liquid in the pan, remove the lid for the last period of cooking and allow it to reduce.
Cut the pepper into neat, even-sized chunks and add to the casserole with the remaining paprikas.
Continue simmering for 15 minutes, until the pepper is soft but not overcooked.
Serve with rice, or treat the dish as a kind of goulash and add some cubed cooked potatoes for the last period of cooking.
Top each serving with a dollop of soured cream and the finest dusting of paprika.