Töginger lamb goulash

Ingredients for 2 servings:

• 500 g lamb, neck or other pieces are suitable
• 4 onions, cut into wedges
• 1 onion(s), for the stock
• 1 small carrot(s)
• 50 g bacon, fat, smoked, finely diced
• 2 cloves garlic
• 1 tbsp sweet paprika powder, preferably Hungarian
• 1 pinch(s) rosemary

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

without any frills, the meat gives the taste

Remove all connective tissue and bones from the meat. Sear the trimmings in a separate pot, add water, and simmer for one hour with an onion and a carrot. Strain. Fry the bacon, if possible, in a heavy saucepan and slowly sauté the onions for about 15 minutes until they have browned. Dice the meat and add to the onions. Fry briefly and pour in the strained stock until the meat is covered. Simmer gently for 30 minutes. Don’t forget to check the liquid. Add the garlic, paprika, and rosemary, season with salt and pepper, and add more of the stock. Continue cooking until the meat is tender. Serve as a side dish with boiled potatoes or rice.