2 tablespoons of oil
1 kg of meat to braise lamb, boned and cut into pieces
1 teaspoon of paprika 15 grs of butter
1 large sliced onin100 g of mushrooms, cut into slices
2 / 3 cups of water
1 teaspoon of horseradish sauce
A pinch of rosemary
4 fresh mint leaves
2 fresh sage leaves
Salt to taste
Freshly ground black pepper to taste
2 / 3 cup of sour cream
The zest of 1 orange
3 spoons of orange juice
Cooking time: 75 minutes
Oven temperature: 180 degrees Celsius, 350 degrees farenheit
Heat the oil in a pan, sprinkle with paprika and brown lamb.
Fry the meat on all sides until it turns a pale golden and transfer to a casserole.
Add the butter to skillet and quickly fry the onion and the mushrooms.
Add water, horseradish sauce, herbs, salt and pepper and pour over lamb.
Cover the pan and place for an hour or until lamb is cooked in a preheated oven.
Remove meat and keep warm, add the sour cream sauce, along with the zest and orange juice.
Heat very gently, replace meat in the pan, correct the seasoning and serve.
You can can add the cream and sprinkle the meat with the grated zest orange and the orange juice just before serving.