Lamb Stroganoff.
This variation on the traditional Russian dish is another quick and easy recipe, and one that is most delicious. It is properly made with sour cream, which I often use if I have it on hand. If not, I make do with coconut milk, which gives it a pleasant creamy taste, or simply whole cream, which makes it very rich. Sour cream, whole cream or coconut milk, the quantities remain the same.
Ingredients.
1 tblsp paprika.
½ tsp ground nutmeg.
¼ tsp ground white pepper.
Salt to taste.
4 cloves garlic, finely chopped.
1 medium onion, chopped.
½ cup red wine.
1 tablespoon tomato paste.
¼ cup olive oil.
1 tsp caraway seeds.
300g lean lamb meat, diced.
½ cup sour cream or yoghurt.
1 bay leaf.
1 tblsp chopped fresh parsley for garnish.
Preparation.
Mix the spices and the salt together in a small bowl and set aside. Prepare the onion and garlic and set aside. Beat the wine and tomato paste together and set aside.
Method.
Heat the oil in a sauté pan over a hot flame and fry the caraway seed for 1-2 minutes. Add the meat and stir fry until sealed all over then add the onion and garlic. Sauté for 5 minutes then add the spice mix cooking for another 2-3 minutes. Add the wine mixture, allow to bubble for 2-3 minutes then stir in the sour cream and the bay leaf.
Bring to the boil, reduce the heat to a gentle simmer, cover and cook for 1 hour. Turn into a serving dish, garnish with the chopped parsley and serve immediately.
Serve with: Roast potatoes and green beans.
Serves: 2.
Poddimok 