How To Cook Lamb Goulash

Name: How To Cook Lamb Goulash
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6

20 mins
3 hours
easy
6

Recipe by

Jeff Baker

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

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Introduction

Goulash is a stew or soup of meat and vegetables typically seasoned with paprika and caraway. Originating in medieval Hungary, goulash is eaten in Central & Eastern Europe. It can be made with pork, beef, venison or in this version, which uses lamb, which was commonly prepared by Hungarian shepherds.

Method

Mix the marinade ingredients together then massage into the lamb and refrigerate for at least 4 hours or overnight.
Remove the lamb from the fridge 1 hour before cooking.
Preheat the oven 130°c fan assisted or 150°c without a fan (gas 2)
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.
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
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.
If required thicken the simmering Goulash with a little corn flour mixed with cold water then taste for seasoning.

To serve