Lamb goulash

1. Preheat oven to moderately slow, 160°C.
   
   
2. Dust lamb in flour, shaking off excess. Heat half oil in a large flameproof casserole dish on high. Brown lamb in 2-3 batches, 3-4 minutes each. Transfer to a plate.
   
   
3. Heat remaining oil in same pan on high. Saute onion and garlic 2-3 minutes, until onion is tender. Add paprika and cook, stirring 1 minute.
   
   
4. Stir in soup, wine and chilli and bring to the boil. Return meat to pan with juices. Bake, covered, 1½ hours, until lamb is very tender (adding water as required).
   
   
5. Stir mushrooms and capsicum through. Bake, covered, a further 25-30 minutes, until lamb is tender. Season to taste.
   
   
6. Mix sour cream through. Serve topped with a little sour cream and parsley. Accompany with pasta and crusty bread.

• Make this even easier by using a flavour base, and follow packet directions.