Lamb Goulash


Photo: flickr user FotoosVanRobin
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Ingredients

1 kg middle neck of lamb
50 grams butter
2 onions sliced
150 mls red wine
4 teaspoons paprika
2 tablespoons tomato puree salt
400 grams can chopped tomatoes
6 tablespoons plain yoghurt chopped parsley to garnish

Preparation

1
Trim the lamb and cut into cubes.
2
Heat the butter in a frying pan and brown the meat on all sides.
3
Drain and put in a casserole dish.
4
Add the onions to the pan and cook to soften.
5
Sprinkle on the paprika and stir well gradually adding the wine and the tomato puree. Season and pour over the lamb.
6
Add the tomatoes to the dish.
7
Cover bring to the boil and transfer to the simmering ovenfor about 2 hours or the electric ovenat 150C. Just before serving stir in the yoghurt and sprinkle with parsley.
8
A lamb and paprika stew topped off with plain yoghurt to make a creamy sauce. Serve with noodles or creamy mashed potatoes.
9
Serves 6

Tools

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Tags:

meats

Yield:

1.0 servings

Added:

Friday, February 12, 2010 - 4:53pm

Creator:

Anonymous

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