Hungarian Lamb Recipe |
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You will need..... 1 oz. lard 2 lb. middle neck of lamb cut into joints 1 onion, chopped 1 clove garlic, crushed 2 level tablespoons paprika pepper
Preparation Time 15 oz can tomatoes
20 minutes
bay leaf
salt and pepper
Cooking Time
1/2 level teaspoon sugar
2 hours 10 minutes 1 lb. potatoes
1 tablespoon chopped parsley
Oven setting
mustard and cress
335ºF; Gas Mark 3
Melt the
lard in a pan and brown pieces of lamb on both sides for about 5
minutes. Remove meat from the pan and put in ovenproof casserole. Fry
onion in fat remaining in the pan until soft, add garlic, paprika and
continue to cook for a further minute. Add tomatoes and juice, bay
leaf, salt, pepper and sugar. Bring the mixture to the boil, and pour
over the meat. Cover
casserole and cook for 1 hour in a very moderate oven, then remove from
the oven. Allow the fat to settle, then skim it off. Peel the
potatoes and cut in 3/4-inch cubes; place on top of contents of the
casserole, put on the lid and cook for a further hour, removing lid for
the last half hour. Scatter chopped parsley over potatoes. Serves 4
Quick Tip
Adding sugar to tomatoes
when cooking takes away that slightly bitter taste. This is also
applies when using tomato puree. |
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