Ingredients

• 4 pigeon breasts      
• 1 tablespoon paprika pepper
• 2 oz margarine or butter    
• pinch caraway seed
• 2 sliced onions      
• ¼ pt tomato pulp
• Pinch mixed herbs      
• 1 lb potatoes
• Parsley      
• a little stock or water
• 1 teaspoon salt

Method

Heat the  butter in a pan.  Cut meat into neat pieces.  Slice onion thinly.  Fry meat and onion until pale golden brown, add paprika pepper and other seasoning, tomato pulp, stock and simmer gently for 1½ hours.  Add sliced potatoes and cook for another 1 – 2 hours until the meat and potatoes are very tender.  More stock can be added during cooking if necessary, but the mixture should be very thick. 

Garnish with chopped parsley, and top with sour cream.