Lamb goulash
6 servings
30 minutes
Lamb goulash is a classic Hungarian dish that embodies the warmth of home and the rich traditions of shepherd's cuisine. Its history dates back to the Middle Ages when Hungarian nomads cooked hearty meat soups over an open fire. Tender pieces of lamb are simmered in a fragrant broth with paprika, garlic, and cumin, filling the dish with depth of flavor. Potatoes and green peas add tenderness and heartiness, while sour cream adds creamy softness. This goulash is perfect for cold evenings, warming you with its rich and spicy taste. Serving it with crusty bread or fresh vegetables makes the meal truly cozy.
1
Fry the bacon in a large pot over medium heat for 4-5 minutes. Add finely chopped onion and sauté for 2 minutes, then add the chopped tomatoes and cook for another minute.
- Bacon: 100 g
- Onion: 1 head
- Tomatoes: 2 pieces
2
Add garlic, cumin, paprika, bay leaf, diced lamb, and broth. Bring to a boil, reduce heat, cover, and simmer for 40 minutes.
- Garlic: 1 clove
- Caraway seeds: 0.5 teaspoon
- Paprika: 1.5 teaspoon
- Bay leaf: 1 piece
- Lamb fillet: 1 kg
- Vegetable broth: 250 ml
3
Add chopped potatoes and cook uncovered for 15 minutes until soft. Add peas and simmer for another 5 minutes. Add sour cream and heat without boiling. Sprinkle with paprika before serving.
- Potato: 450 g
- Frozen green peas: 100 g
- Sour cream: 3 tablespoons
- Paprika: 1.5 teaspoon
