Lamb Goulash

Name: Lamb Goulash
Ingredients: 2 1/4 pounds neck of lamb middle; 3 1/2 tablespoons butter; 2 onions sliced; 5/8 cup red wine; 4 teaspoons paprika; 2 tablespoons salt tomato puree; 2 11/16 cups chopped tomatoes; 6 tablespoons chopped parsley plain yoghurt, to garnish

8 ingredients

8 steps

Ingredients

2 1/4 pounds neck of lamb middle
3 1/2 tablespoons butter
2 onions sliced
5/8 cup red wine
4 teaspoons paprika
2 tablespoons salt tomato puree
2 11/16 cups chopped tomatoes
6 tablespoons chopped parsley plain yoghurt, to garnish

Directions

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.