John Myers
Lamb Goulash
The perfect lamb goulash recipe with a picture and simple step-by-step instructions.
- 1 kg Leg of lamb on the bone
- 1,5 tbsp Clarified butter
- 3 Onions
- 2 Bulbous toes
- Salt and pepper
- 1 tsp Sweet paprika powder
- 3 tbsp Tomato paste
- 300 ml Red wine
- 400 ml Vegetable stock or lamb stock
- 4 Branches Rosemary fresh
- 1 branch Marjoram fresh
- 1 cups Sour cream
- Detach the meat from the bone and, depending on your taste, parry the excess fat. Then cut the meat into cubes and fry it vigorously in the hot clarified butter.
- Peel the onions and garlic, chop them roughly and add to the lamb when the meat is a bit brown. Then season with salt, pepper and paprika powder and add the tomato paste. Fry everything together for another 2 minutes while stirring.
- Deglaze the lamb goulash with the red wine and the stock or the vegetable stock and bring to the boil. Place the rosemary and marjoram sprigs on the goulash. The goulash should simmer with the lid closed for about 90 minutes on a low heat. Now take out the rosemary and marjoram sprigs again.
- Finally stir the sour cream into the goulash, but don’t let it boil anymore! Season to taste with spices. Boiled potatoes, pasta or hash browns are suitable as a side dish
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