Lamb Stroganoff

For a quick and tasty dinner, try Brian Turner's variation on a classic Russian theme
By Brian Turner
Lamb Stroganoff
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 50 g butter
  • 450 g lamb fillets, cut into 2.5cm x 0.5cm strips
  • 2 shallots, finely chopped
  • 6 gherkins, finely chopped
  • 1/4 tsp paprika
  • 150 ml double cream
  • 1/2 lemon, juice only
  • 1 tsp redcurrant jelly
  • 1 tbsp chopped parsley
  • freshly ground salt and black pepper


1. Heat the butter in a frying pan and fry the meat rapidly for 2 minutes, keeping it slightly underdone. With a slotted spoon, remove the meat from the pan and season with salt and pepper.

2. Lower the heat, add the shallots and gherkins to the pan and cook slowly for 2 minutes, making sure they don't colour.

3. Drain the fat from the pan and add the paprika. Pour in the cream, stirring, and bring to a simmer. Leave on a low heat to reduce by 1/3.

4. Take off the heat and stir in the lemon juice and redcurrant jelly. Add the meat and stir well. Sprinkle with chopped parsley and serve with rice.

Rate This Recipe