Mediterranean-style lamb goulash

Ingredients for 4 servings:

• 600 g lamb shoulder meat
• 250 g shallot(s)
• 2 garlic cloves
• 1 tbsp, heaped tomato paste
• 1 large red bell pepper(s)
• 3 tomatoes, fully ripe
• 250 ml lamb stock or beef stock
• 250 ml red wine, strong and dry
• 1 bunch of herbs (3 parts thyme, 2 parts rosemary and 1 part bay leaf)
• some chili pepper(s), fresh
• Salt
• Black pepper, freshly ground
• 2 tbsp clarified butter or lard

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 5 minutes

Peel and eighth the onion, clean and dice the bell pepper, peel and finely chop the garlic, eighth the tomatoes, and cut the meat into fairly large pieces. Sear the meat in two batches, season with salt and pepper, and keep warm. Then briefly sear the shallot pieces – they should only take on a very light color –, add the garlic, and briefly roast the tomato paste. Add the tomato pieces and deglaze with red wine, reduce briefly, add the meat and bell peppers, fill with stock, and add the herb bouquet. Braise in a roasting pan with the lid on in the oven at 150°C for about 1.5 hours. Remove the pan, remove the bouquet, and let the goulash simmer for 5 minutes with the lid open. If necessary, thicken with a little cornstarch dissolved in red wine or cold stock if you want a really thick sauce. Serve with small jacket potatoes from the day before, split in half and seared in a pan with garlic and thyme, or just with baguette. A fresh bean salad is also very tasty.