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Lamb paprika stew

Mutton goulash is a traditional Hungarian dish. It takes a long time to cook so I prefer using lamb for an easy weekend family meal.  I serve this lamb paprika stew with mini dumplings (galuska/nokedli), boiled potatoes or rice and, of course, gherkins on the side.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Resting Time 4 hours
Total Time 1 hour 30 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 diced lamb shoulder
  • 1 onion
  • 1 garlic clove
  • 100 ml red wine optional
  • 2 Tbsp Hungarian paprika
  • 1 Tbsp tomato purée
  • 1 red chilli pepper optional
  • 1 medium ripe tomato chopped
  • about 500 ml lamb or chicken stock
  • 1 green pepper Turkish
  • 2 medium carrots
  • 1 bay leaf
  • 1 small bunch of parsley

Method
 

  1. Finely chop the onion and garlic.
  2. In a large pot heat some oil and cook the lamb pieces for a few minutes until they change colour. Transfer 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 then pour over the wine (if used). Cook for a couple of minutes until the jus reduces by half.
  4. Add the carrot (halved), pepper, chilli and chopped tomatoes. Pour in the stock, enough to cover everything well. 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. Add the parsley for the last ten minutes of cooking.
  6. Serve with your chosen side dish.