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Lamb and bean paprika stew

This lamb and bean paprika stew is based on the traditional Hungarian mutton goulash recipe. I added beans and spinach to it so it’s more filling and healthy, perfect for a weekend family meal. In We normally serve it with bread or mashed potatoes (the traditional side dish is mini dumplings and gherkins on the side).
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Resting Time 4 hours
Total Time 2 hours 20 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 450 g diced lamb shoulder
  • 1 onion
  • 1 garlic clove
  • 2 Tbsp Hungarian paprika
  • 1 red chilli pepper optional
  • 1 green pepper
  • 1 Tbsp tomato purée
  • 1 medium tomato chopped
  • 1 small glass of red wine optional
  • about 500 ml lamb or chicken stock
  • 1 bay leaf
  • 2 medium carrots
  • 1 tin cannellini or borlotti beans
  • 150 g spinach

Method
 

  1. Finely chop the onion and garlic.
  2. In a large saucepan heat one tbsp of vegetable oil and brown the diced lamb for a couple of minutes, then move them to a plate.
  3. Add more oil to the pan and gently fry the onion and garlic until soft. Put the lamb back, add the spices and tomato purée.
  4. Add the carrots(halved), pepper, chilli and chopped tomatoes. Pour in the stock and the wine, season with salt and pepper, add the bay leaf and bring to the boil.
  5. Turn down the heat and gently simmer for about an hour until the lamb is tender, the veggies are soft and the sauce is thick and silky. Discard the pepper and bay leaf. Add the drained beans and warm through. Stir through the spinach, put the lid on, turn off the heat and rest for 5 minutes until the spinach has wilted.
  6. Serve warm.