Spiced lamb's fry, potato & bacon saute
Method
- 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.
Ingredients
- 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
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