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Lamb Paprikash HT MC Hungarian 120mins
Serves 4 Hot Lamb Vegetables Stew Main Course Eggless Hungary Eastern Europe
Ingredients 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 Salt
Instructions
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 1½ 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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