Lamb Goulash
By: Anonymous
Published: Friday, February 12, 2010 - 4:53pm

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