Meats Recipes - Lamb Goulash

Ingredients                                        

• 1 onion, chopped

• 15 ml/1 tbsp oil

• 400 g/14 oz/1 large can chopped tomatoes

• 15 ml/1 tbsp tomato puree (paste)

• 2.5 ml/1/2 tsp caster (superfine) sugar

• 150 ml/2/3 cup chicken or lamb stock

• 15 ml/1 tbsp paprika

• 225g/2 cups cooked lamb, diced

• Salt and freshly ground black pepper

• 50g/1/2 cup frozen peas

• 350g/12 oz mafalde

• 150ml/2/3 cup soured (dairy sour) cream

• a few caraway seeds

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Method:

1. Fry the onion in the oil for 2 minutes until softened slightly but not browned.

2. Add the tomatoes, tomato puree, sugar, stock, paprika, the lamb and a little salt and pepper.

3. Bring to the boil, reduce the heat and simmer gently for about 30 minutes until pulpy and lamb is really tender.

4. Add the peas for the last 5 minutes cooking time. Taste and re-season if necessary.

5. Meanwhile, cook the mafalde according to the e packet directions. Drain and spoon on to serving plates.

6. Spoon over the goulash sauce, top with the soured cream and sprinkling of caraway seeds.