LAMB PAPRIKA

By Anonymous -

LAMB PAPRIKA


49 g butter or margarine

8 best end of neck chops, trimmed

2 medium onions, skinned and chopped

450 g tomatoes, skinned, quartered and seeded

15 ml chopped fresh parsley

5 – 10 ml (1 – 2 level tsp) paprika

salt

142 ml (5 fl oz) soured cream or natural yogurt


  1. Melt the butter in a large frying pan and brown the chops on both sides, then remove from the pan. Fry the onions in the fat for about 5 minutes, or until golden brown.

  2. Add the tomatoes, parsley, paprika and salt to taste, replace the chops, cover and simmer gently for about 30 minutes, until tender.

  3. Stir in the cream, adjust the seasoning and reheat without boiling.
    Serves 4


LAMB PAPRIKA

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