“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. The recipe says to use lamb shoulder or leg steaks but i have also used neck which i find is cheaper (credit crunch 'n' all). A great winter dish to serve with rice or mashed potato enjoy.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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