ingredients
to serve 4
1/2 pound Boned shoulder of lamb
1/2 pound Belly pork
1/2 pound Chuck steak
1/4 cup butter
2 Onions
3 Garlic cloves
2 tsp Paprika
Bouquet garni
1 tbsp Tomato puree
Salt and pepper
1/4 pint Carton of soured cream
method
1. Cut meats into chunks. Melt the butter in a flameproof casserole and brown the meats on all sides.
2. Peel and slice the onions. Peel and crush the garlic. Add both to the casserole and cook gently till golden brown. Stir in the paprika and cook for 2 minutes.
3. Add bouquet garni, tomato puree and seasoning. Cover with water and bring to the boil. Cover and simmer for 1 1/2 - 2 hours.
4. Discard bouquet garni; adjust seasoning. Stir in soured cream and serve with boiled new potatoes and a crisp green salad.
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