Turkey goulash from Westeros

Ingredients for 4 servings:

• 800 g turkey goulash from the thigh
• 2 large onions, each approx. 400 g
• 2 tbsp butter
• 2 tbsp honey
• 2 cloves garlic
• 2 tsp marjoram
• 2 tsp thyme
• 4 tsp spice mix (Poudre forte)
• 100 ml red wine
• Salt
• Flour or cornstarch to bind

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

medieval-inspired braised dish

Use a casserole dish that’s as wide and heavy as possible—I like to use my clay Ali Baba tagine for braised dishes like this. Place the meat out and let it come to room temperature. It shouldn’t be at refrigerator temperature when it’s put into the pot, as it would dry out too easily, which would be a shame. Peel and finely dice the onions, and peel the garlic. Heat the pot over medium heat, add the butter and let it foam, add the diced onions, and toss to combine. Now add the honey and let the onions caramelize until light brown, stirring regularly. Press in the garlic and sauté, then add the poudre forte and herbs to the onions. Stir everything in thoroughly and deglaze with the red wine. Now, but only now, add the meat and let it brown a little. Reduce the heat to low, stir everything, and add a little salt. You may also want to add a few tablespoons of water. Cover and let the goulash simmer for about 45-60 minutes, stirring occasionally and adding a little more liquid if needed. Roasted flavors are fine, but be careful not to burn. Once the meat is cooked, just cover everything with water, bring to a boil, and thicken the sauce. Season the goulash again and let it simmer for about another 10 minutes on the turned-off stove, then serve. A simple country bread is recommended as a side dish. Dumplings and red cabbage or spaetzle and salad also go well with it. Inspired by “Game of Thrones – The Official Cookbook.” You can find my recipe for Poudre forte here: http://www.chefkoch.de/rezepte/3087961461511066/Poudre-forte.html