6 servings
1 kg lamb sirloin or roast
2 tbsp butter
Olive oil
2 onions, cut into wedges
4 garlic cloves, halved
2 bell peppers, chopped
2–3 tbsp tomato paste
1 tsp paprika powder
Approx. 6 dl beef stock
2 dl sour cream
3 tbsp capers
1 tsp salt
1 tsp black pepper
2 tbsp sugar or honey
Bring the meat to room temperature at least one hour before cooking.
Cut the meat into cubes. Heat the butter and oil in a large casserole and brown the meat well on all sides. Do this in two batches if necessary, depending on the size of the casserole.
Add the onion wedges, garlic, and bell pepper pieces. Add the tomato paste and paprika powder. Stir well to combine. Pour in the beef stock and bring to a boil. Add the sour cream, capers, and remaining seasonings.
Mix well and transfer the casserole to a 175°C (350°F) oven. Braise covered for 1–1½ hours, stirring a couple of times during cooking.
Thank you for the recipe Teresa Välimäki
