Meats Recipes - Lamb Paprikash

Ingredients                                        

• 2 onions

• 30 ml/2 tbsp oil

• 225 g/8 oz lamb or pork fillet, finely diced

• 15 ml/1 tbsp paprika

• 190 g/1 small can pimientos, drained and sliced

• 150 ml/2/3 cup chicken stock

• A pinch of light brown sugar

• Salt and white pepper

• 15 ml/1 tbsp plain (all-purpose) flour

• 15 ml/1 tbsp water

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

• 350 g/12 oz pappardelle

• 15 g/1 tbsp butter

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Method:

1. Chop one of the onions. Heat half the oil in a saucepan and fry (sauté) the onion until soft but not brown.

2. Add the meat and cook, stirring, for 4 minutes. Add the paprika and fry for 1 minute. Add the pimientos and stock.

3. Season with the sugar and a little salt and pepper. Bring to the boil, reduce the heat, half-cover and simmer gently for 15 minutes.

4. Blend the flour with the water and stir into the pan. Cook, stirring, for 2  minutes. Stir in the cream and heat through. Taste and re-season if necessary.

5. Meanwhile, cook the pappardelle according to the packet directions. Drain, add the butter and toss.

6. Slice the second onion, separate into rings and fry in the remaining oil until crisp und golden. Drain on kitchen paper.

7. Divide the pappardelle among serving plates. Spoon the paprikash sauce over and garnish with the onion rings.