Perfect for a winter evening in front of the TV with friends, a Lamb Goulash is guaranteed to warm you up from your head to your toes. Originally made by herdsmen in Hungary, since the Middle Ages, you could enjoy this dish with another preferred meat such as beef or smoked pork.
I’d suggest starting the dish just after lunch, so it has enough time to cook, in time for a late supper. Serve with a fresh roll (or two) and you’ll soon see why it’s been around for so many centuries!
Ingredients for your Lamb Goulash:
4 tbsp olive oil
1.5kg diced lamb shoulder
2 onions sliced
2 red peppers (seeded and chopped)
2 garlic cloves (crushed)
1 tbsp smoked paprika
1 tsp caraway seeds
750ml chicken stock
2 tbsp tomato puree
2 tbsp fresh parsley (chopped)
1. Heat the oil in a flame-proof casserole dish and briefly fry the lamb in batches until browned all over. Remove with a slotted spoon.
2. Add the onions, pepper, garlic, paprika, caraway seeds and seasoning to the pan and fry gently for 10 minutes.
3. Add the lamb, stock, and tomato puree and bring to the boil.
4. Cover and simmer over a low heat for 1 and a half hours, remove lid and simmer uncovered for a further 30 minutes until the lamb is tender and the sauce thickened. Add the parsley.
5. Meanwhile, make the mash. Cook the potatoes for 15 minutes or until tender. Transfer to a bowl and mash well, then beat in the butter, cream, salt and pepper.
6. Serve the goulash with the mash, a spoonful of sour cream and a sprinkling of parsley.
Have you ever tried Goulash before? Is it a dish you’d consider making despite the time it takes to cook it?