Lamb Paprikash is a traditional Hungarian recipe for a classic stew of lamb flavoured with paprika, thickened with sour cream and garnished with parsley. The full recipe is presented here and I hope you enjoy this classic Hungarian version of: Lamb Paprikash.
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A Paprikash (or Paprikás as it's called in Hungarian) is a classic stew that's flavoured and coloured with 2 or 3 tbsp paprika, thickened with sour cream at the end of cooking and served garnished with chopped parsley.
Ingredients:
900g lamb meat cubed (traditionally this is made with meat on the bone)
2 tbsp bacon fat
1 onion, chopped
3 garlic cloves, chopped
1/2 tsp salt (or to taste)
1 tsp chilli flakes
3 tbsp paprika
250ml water
400g tinned, chopped, tomatoes, drained (reserve the juice)
2 tbsp plain flour
250ml sour cream
3 tbsp freshly-chopped parsley
Method:
Melt the bacon fat in a large pan or heat-proof casserole over medium heat and use to fry the onion, garlic, salt, chillies and paprika until the onions become translucent (about 6 minutes). Add the lamb and fry for about 3 minutes per side and pour in the water. Stir to combine, bring to a boil then cover and reduce to a simmer.
Continue coking for about 80 minutes (adding more water as necessary), or until the lamb is tender. Add the tomatoes and continue cooking. In the meanwhile, whisk the tomato juice, flour and sour cram to a smooth paste and slowly add this to the stew, stirring constantly. Continue cooking for about 20 minutes, or until the mixture is thick.
Transfer to a serving bowl, garnish with the parsley and serve accompanied by rice or noodles.
