Lamb Stroganoff

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.



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.



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.



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.


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