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Spiced lamb's fry, potato & bacon saute


  • Cook the potatoes in lightly salted, boiling water until just tender. Drain well.
  • Mix the flour with paprika to taste in a large bowl. Then dust the lamb's fry with the flour and seal on both sides in hot oil. Remove and wipe out the pan.
  • Combine the sour cream with paprika to taste, adding a little warm water to thin if needed. Set aside.
  • Then heat a little fresh oil in the pan and gently sauté the potatoes and bacon until coloured, tossing now and again.
  • Add the stock with 1 tbsp chopped parsley and seasonings. Stir and cook down a bit. Then return the lamb's fry to the pan and briefly cook to reheat on both sides.
  • Serve the mixture with the cooking juices, paprika sour cream and remaining parsley sprinkled over the top.


  • 8-10 chats (baby potatoes), scrubbed well & halved
  • sea salt & freshly ground pepper
  • 2 cups plain flour
  • smoked or plain paprika
  • 250-300 gm lamb's fry, cleaned & sliced
  • olive oil
  • 2 heaped tbsp sour cream
  • 4 rindless bacon rashers, sliced
  • ½-1 cup chicken stock
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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