Saturday, 3 October 2009

Lamb Goulash

A warming dish for the weekend. Excellent if you are entertaining guests as it can be made beforehand and heated up at the last minute. No need to buy an expensive cut of lamb, cooked slowly, at a low temperature, it should be succulent and tender.

Goulash is traditionally eaten with rice but if you fancy something different it is great with mashed potato and buttered cabbage.


1 green pepper
750g lamb shoulder, trimmed and cut into 4cm cubes
150ml soured cream
1 tbsp olive oil
Salt and freshly milled black pepper
2 large onions, roughly chopped
1 x 400g tinned tomatoes
2 cloves garlic, crushed
1 tbsp Paprika
1 tbsp plain flour

Preheat the oven to 140C/275F/gas1

Heat the oil in an ovenproof casserole and brown the cubed lamb, remove the meat and set aside.

Add the onions to the pot and cook for around 5 minutes until they are golden.

Add the garlic and stir to combine. Return the meat to the pot. Add the flour and paprika and stir well.

Add the tomatoes and season with salt and pepper. Bring to a simmer and place on the lid.
Transfer to the middle shelf of the oven and cook for 2 hours.

Cut the green pepper into 2in strips and add to the casserole. Replace the lid and cook for a further 30 minutes.

Just before serving add the soured cream.

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