Töginger pepper and lamb goulash from the Römertopf

Ingredients for 4 servings:

• 600 g lamb shoulder meat, cut into bite-sized cubes
• 2 tbsp olive oil
• 2 tbsp flour
• 2 onions, diced
• 3 cloves garlic, finely chopped
• 1 pepper, pitted and cut into fine rings
• 1 tbsp sweet paprika powder, preferably Hungarian
• salt and pepper
• 375 ml broth
• 125 ml red wine
• 2 bay leaves
• 5 sage leaves
• 2 bell peppers, cut into bite-sized pieces
• 6 tomatoes, alternatively from the can

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 10 minutes

Here the meat always remains tender and juicy

Coat the meat cubes in flour and fry in hot oil, stirring constantly. Briefly fry the onions, garlic, and chili peppers. Season with paprika, pepper, and salt. Transfer to the watered earthenware pot, fill with broth and wine, add bay leaves and sage. Cover and place in a cold oven. Preheat the oven to 180°C (350°F) for 20 minutes. Braise everything at 160°C (320°F) for about 60 minutes. Add the peppers and tomatoes and cook for another 20-30 minutes. If desired, you can also fry some smoked bacon rind. Serve with spaetzle (noodles) or spaghetti.