Billingtons

Quick Lamb Goulash

900g / 2 lb stewing lamb

25g / 1oz butter

2 teaspoons paprika

3 medium onions, chopped

2 cloves garlic, chopped

2 x 425g / 15oz tins tomatoes

3 tablespoons tomato puree

2 tablespoons Dark Muscovado Sugar, 1 teaspoon salt

Sprig of Fresh Rosemary (optional), 300ml / 10 fl oz natural yoghurt or sour cream

Serves 6

Cut the lamb into 2.5cm / 1 inch cubes. Melt the butter in a pan and add the paprika, onions and garlic. Add the lamb and stir over a low heat until the meat has browned. Add the tomatoes, puree, sugar, salt and rosemary, cover and simmergently for 2 hours until the meat is tender.
Just before serving, cool slightly then stir in the yoghurt or sour cream off the heat and stir well.
Serve with rice, noodles or jacket potatoes and green salad.