Lamb Goulash is a typical dish of Hungarian cuisine, but also loved in many other countries. The original recipe uses beef, but in this version we use lamb for an extra touch of flavor. The meat is slowly cooked together with onions, peppers, hot chili and tomato sauce, enriched with vodka and white wine which give the dish a unique taste. Paprika gives the goulash its color and intense flavor. Served with soft polenta, Lamb Goulash is a true comfort food that warms the heart during colder days.
Coat the lamb in flour, brown it in oil, then add the wine
When browned, add the sliced onions, julienned peppers, the chili pepper and 1 small shot of vodka
Salt and pepper, sprinkle generously with paprika, add one cup of tomato sauce and top up with broth just to cover
Stir and cook over low heat for about 2 hours
Casserole
Cutting Board
Knife
Frying Pan
Store in the refrigerator in an airtight container for up to 3 days
Hot and flavorful dishes are much appreciated in winter
Ungheria
| Energy (kcal) | 213.17 |
| Carbohydrates (g) | 10.52 |
| of which Sugars (g) | 10.52 |
| Fat (g) | 12.16 |
| of which Saturates (g) | 5.74 |
| Protein (g) | 11.78 |
| Fiber (g) | 6.76 |
| Sale (g) | 0.06 |
