Lamb goulash, finely rounded off with Metaxa

Ingredients for 3 servings:

• 700 g lamb
• 2 large onions
• 2 cloves garlic
• 400 g tomatoes, chopped
• 1 tbsp paprika powder, sweet
• some caraway powder
• some pepper, black
• some cayenne pepper
• some rosemary, ground
• 1 tsp salt
• some thyme
• 2 cl Metaxa
• 2 tbsp red wine vinegar
• ½ tsp cinnamon powder
• 200 ml beer
• 2 bay leaves
• 1 tsp honey

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

sophisticated, takes a bit of time

Trim the fat and tendons from the lamb and cut into cubes. Dice the onions into larger cubes, peel the garlic, and press them through. Brown the meat in a roasting pan until crispy, then set aside. In another pan, brown the onions, add the garlic, and cook briefly. Deglaze with vinegar and tomatoes, then add the spices. Add everything to the meat and all the remaining ingredients. Braise the meat for 1-2 hours until nice and tender. Add more liquid, if desired: wine, beer, or water. Serve with garlic potatoes or rice noodles.