|Onions||2 , sliced|
|Red pepper||1 , sliced|
|Minced garlic||1 Teaspoon|
|Lamb strips||1 Pound (500g)|
|Plain flour||4 Tablespoon|
|Canned peeled tomatoes||14 Ounce, undrained and mashed (440 g, 1 can)|
|Beef stock||8 Fluid Ounce (250 ml)|
|Sour cream||4 Fluid Ounce (125 ml)|
|Caraway seeds||1 Tablespoon|
1. Heat 1 tablespoon oil in a frying pan and cook onions, red pepper and garlic for 4-5 minutes or until onion is soft. Remove from pan and set aside.
2. Toss lamb in flour. Add remaining oil to pan and cook lamb in batches for 4-5 minutes or until brown. Return lamb to pan, stir in paprika and cook for 1 minute longer. Return onion mixture with tomatoes and beef stock to pan, bring to the boil, then reduce heat and simmer, uncovered, for 30 minutes.
3. Remove from heat, stir through sour cream and caraway seeds. Serve with rice, noodles or mashed potatoes.