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Lamb Paprikash    HT  MC  Hungarian  120mins



Serves 4     Hot  Lamb  Vegetables  Stew  Main Course   Eggless  Hungary  Eastern Europe



100g/4oz Lard 

3 Onions, finely chopped

1 tbsp Paprika

1 Garlic Clove, crushed

1kg/2lb Stewing Lamb

2 Green Capsicums (sweet pepper), sliced

3 tomatoes, chopped 

1 teasp Plain Flour

360ml/12fl.oz. Sour Cream





1. Heat the fat in a large saucepan, add the onions and fry till golden brown


2.  Add the paprika, garlic and meat and cook over a high heat, stirring from time to time, until all the liquid has evaporated. 


3. Add the peppers and tomatoes, mix well cover and cook for 1 hours or until the meat is tender, stirring from time to time and adding a little water if necessary to prevent the meat sticking.


4. At the end of the cooking time, mix the flour into the sour cream, add it to the meat and bring to boil again. Serve hot. 


More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More Hungarian Recipes


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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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