Bring a large pot of salted water to the boil. Cook the fettuccine , drain and set aside. Heat the oil in a large saucepan over high heat, brown the lamb and season with salt and pepper. Remove from the pot, set aside.

Cook the onions for 5 minute until golden. Return the lamb to the pan and add the mushrooms. Cook for 5 minutes until tender.

Add the paprika, flour, tomato paste, Worcestershire sauce and stock to the saucepan. Stir well, bring to the boil then reduce heat and simmer for 10-15 minutes until the sauce has thickened slightly.

Adjust the seasoning and stir in the sour cream.

Spoon the creamy stroganoff onto the fettuccine and sprinkle with chives before serving.