Paprika Lamb Chops Recipe

Ingredients : Serves 4

25 g/1 oz/2 tbsp unsalted (sweet) butter

8 lamb chops
2 onions, sliced
2 garlic cloves, crushed
30 ml/2 tbsp paprika
30 ml/2 tbsp tomato puree (paste)

Salt and freshly ground black pepper

300 ml/0.5 pt/1.25 cups Chicken Stock
150 ml/0.25 pt dry white wine

1 bay leaf
15 ml/1 tbsp plain (all-purpose) flour

400 g/14 oz/1 large can of tomatoes, chopped
150 ml/0.25 pt plain yoghurt

30 ml/2 tbsp chopped parsley
Boiled potatoes and seasonal vegetables, to serve

Method :

Melt half the butter and fry (saute) the chops until browned, then add the onions and cook until soft. Remove from the heat and stir in the garlic, paprika and tomato puree and season to taste. Stir in the stock, wine and bay leaf, bring to the boil, cover and simmer for 50 minutes, stirring occasionally, until the meat is tender. Mix the flour to a paste with the remaining butter and stir it into the stew until the sauce thickens. Simmer for a few minutes, then stir in the tomatoes and heat through. Transfer to a warm serving dish, remove the bay leaf and stir in the yoghurt. Sprinkle with the parsley and serve with boiled potatoes and seasonal vegetables.