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Lamb Paprika

Whats.Cooking's picture
Ingredients
  Oil 1 Tablespoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Lamb
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
2

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