Lamb Goulash with Beetroot Salad

Goulash:

1. Clean the lamb, removing large pieces of skin and tendons. Dice the meat approx. 3 cm.
2. Clean the carrots and cut into 1 cm thick slices. Cut the peppers into thin rings. Peel 3 strips thinly from the lemon, squeeze out 3 tablespoons of juice. Roughly dice the onions.
3. Sear the meat in 2 portions in 3 tablespoons each of hot oil in a pan. Season with salt and pepper and place in a large roasting pan.
4. Heat 2 tablespoons of oil in the pan. Fry the carrots, peppers and onions in the oil, add the tomatoes, stock, lemon zest and juice, plum jam, star anise and bay leaves. Coarsely mash the tomatoes with a spatula and bring everything to the boil. Season the mixture with salt, pour over the meat and cook covered in the hot oven on the lowest rack for 1 hour. Remove the lid and stew for another 30 minutes.
5. Mix the starch in a little cold water. Bring the goulash to the boil, stir in the starch and let it simmer uncovered over a high heat for 5 minutes. Season the sauce if necessary. Pluck the coriander and serve the goulash sprinkled with the coriander. This goes well with couscous, bulgur or rice.

Beetroot salad:

1. Wash, peel and coarsely grate the beetroot. Cut the red onion into half rings, roughly chop the nuts, roughly grate the apples. Add everything to the beetroot.
2. Mix a dressing of balsamic vinegar, oil, horseradish, salt and pepper. Pour over the beetroot and mix well. Put nuts over the salad when serving.