How To Cook Lamb Goulash

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 6
lamb goulash cooked

Ingredients

  • For The Marinade:
  • I kg x lamb neck fillet cut into large dice
  • 2 tbsp. fruity olive oil
  • 2 tsp. Sweet Smoked Hungarian Paprika
  • 1 tsp. Caraway seeds crushed
  • 2 tsp. sea salt flakes
  • 1 tsp. thyme leaves
  • To Cook:
  • 2 onions peeled & cut into thick strips
  • 2 sticks celery peeled & cut into 5cm batons
  • 1 red pepper finely diced
  • 175 ml dry white wine
  • 150 g Tomato Passata
  • 450 ml Lamb or Chicken stock
  • 24 baby potatoes peeled
  • 1 tbls. Corn flour
  • Sour cream
  1. Mix the marinade ingredients together then massage into the lamb and refrigerate for at least 4 hours or overnight.
  2. Remove the lamb from the fridge 1 hour before cooking.
  3. Preheat the oven 130°c fan assisted or 150°c without a fan (gas 2)
  4. In a deep casserole dish sear the meat in a little olive oil until well browned then set aside then add the onions & colour all over.
  5. Add the wine & tomato to the casserole & reduce by ¾ then add the stock, bring back to the boil then add the lamb, cover & cook in the oven for 1½ hours
  6. Next add the potatoes & celery & continue to cook for another 1 hour until the meat & vegetables are tender when pierced with a skewer, at this stage add the red pepper & carefully stir through the Goulash.
  7. If required thicken the simmering Goulash with a little corn flour mixed with cold water then taste for seasoning.

To serve

  • Goulash is typically served with steamed dumplings or fresh noodles & sour cream.

lamb goulash recipe ingredients