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Home >> Living >> Food & Bev >> Lamb Goulash
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Lamb Goulash

Ingredients: 700 g boned shoulder lamb cut into bite-sized portions, 1 packet powdered onion soup, 1 tablespoon paprika pepper, 240mL red wine, 350mL water, 2-3 sticks celery: cut into strip, 1 red pepper: seeded and sliced, 150mL sour cream, 1 can garden peas.

Method: Brown the lamb quickly using a small amount of oil. Remove from heat stir in the soup mix, paprika, wine and water. Add celery and capsicum. Bring to boil, stir continuousl, cover and simmer about 1 hour or until tender. 

Remove from the hear, stir in the cream, reheat but do not boil. Season. Serve on a shallow dish, garnish with heated peas. Serves 5 -6. Goes great with creamy mash potato. 

Published 26th Jun 2008

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