This classic Hungarian dish with shredded lamb cooked in a rich, creamy sauce flavoured with paprika and capsicum makes a comforting winter meal.
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Ingredients
Method
1.Preheat oven to 160°C.
2.Dust lamb in flour, shaking off excess. Heat half oil in a large flameproof casserole dish over high heat. Brown lamb in 2-3 batches, 3-4 minutes each. Transfer to a plate.
3.Heat remaining oil in same pan on high. Sauté onion and garlic 2-3 minutes, until onion is tender. Add paprika and cook, stirring, 1 minute.
4.Stir in soup, wine and chilli and bring to the boil. Return meat to pan with juices. Bake, covered, 1 ½ hours, until lamb is very tender (adding water as required).
5.Stir mushrooms and capsicum through. Bake, covered, a further 25-30 minutes, until lamb is tender. Season to taste.
6.Mix sour cream through. Serve topped with a little sour cream and parsley. Accompany with pasta and crusty bread.
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