Hungarian Lamb Goulash Recipe
This lamb goulash uses ingredients easy to find in the UK and the US, but still tastes like those served in the Hungarian countryside.
Servings 2 Servings
Calories 870kcal
Ingredients
- 300 g Diced Lamb Shoulder 10oz
- 30 g Lard 2 tablespoon
- 1 Small-Medium Onion 100g
- 1 Medium Parsnip 100g
- 1 Small-Medium Potato 150g
- 1 Medium Carrot 100g
- 2 Small-Medium Tomatoes 100g each
- 1 Green Pepper
- 3 tablespoon Sweet Hungarian Paprika
- 500 ml Lamb Stock 2 Cups
- 250 ml Water 1 Cup
- ½ teaspoon Salt Keep tasting and add more if required
Instructions
- Cut the lamb into a 2cm (¾") dice.
- Peel and cut the onion into a 1cm (½") dice.
- Peel the potato and cut it into 2cm (¾") cubes.
- Chop the parsnip and carrot into a 1cm (½") dice.
- Cut each tomato into 8 wedges.
- Chop the green pepper into a 1cm (½") dice.
- Heat a heavy-based saucepan with a lid (20-24cm or 8-10") over a high heat and add the lard. Once the lard has melted, add the lamb and cook it for 3-4 minutes, stirring occasionally.
- Add the chopped onion, parsnip, carrot, potato and salt, then cook for 5 minutes, stirring regularly.
- Turn the heat down to very low and sprinkle over the paprika, it is important that the paprika sits on top of the vegetables and not in the fat at the bottom of the pan. Then add a lid and cook gently for 10 minutes.
- Remove the lid, add the tomatoes, green pepper and then pour in the stock and water.
- Have a taste and add more salt as required, before simmering on low for 45-60 minutes.
Nutrition
Serving: 1 | Calories: 870kcal | Carbohydrates: 55g | Protein: 49g | Fat: 51g | Saturated Fat: 22g | Polyunsaturated Fat: 25g | Cholesterol: 169mg | Sodium: 1117mg | Fiber: 10g | Sugar: 17g
