Name: Lamb goulash
Prep time: 15 min
Cook time: 135 min
Total time: 150 min
Yield: 6
Ingredients: 1.2 kilogram diced lamb leg; 1/3 cup seasoned flour; 2 tablespoon olive oil; 1 large, sliced onion; 2 cloves, crushed garlic; 1 tablespoon smoked paprika; 425 gram can condensed tomato soup; 1/2 cup red wine; 1 teaspoon chilli flakes; 250 gram button mushrooms, trimmed (halved, if large); 1 red capsicum, deseeded, chopped; 1/4 cup light sour cream, plus extra to serve; parsley leaves, pasta, to serve

Lamb goulash

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Serves 6

Prep

15M

Cook

2H 15M

Total

2H 30M

Ingredients

1.2 kilogram diced lamb leg

1/3 cup seasoned flour

2 tablespoon olive oil

1 large, sliced onion

2 cloves, crushed garlic

1 tablespoon smoked paprika

425 gram can condensed tomato soup

1/2 cup red wine

1 teaspoon chilli flakes

250 gram button mushrooms, trimmed (halved, if large)

1 red capsicum, deseeded, chopped

1/4 cup light sour cream, plus extra to serve

parsley leaves, pasta, to serve

Method

1.Preheat oven to 160°C.

2.Dust lamb in flour, shaking off excess. Heat half oil in a large flameproof casserole dish over high heat. Brown lamb in 2-3 batches, 3-4 minutes each. Transfer to a plate.

3.Heat remaining oil in same pan on high. Sauté onion and garlic 2-3 minutes, until onion is tender. Add paprika and cook, stirring, 1 minute.

4.Stir in soup, wine and chilli and bring to the boil. Return meat to pan with juices. Bake, covered, 1 ½ hours, until lamb is very tender (adding water as required).

5.Stir mushrooms and capsicum through. Bake, covered, a further 25-30 minutes, until lamb is tender. Season to taste.

6.Mix sour cream through. Serve topped with a little sour cream and parsley. Accompany with pasta and crusty bread.

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