Lamb goulash

Tender lamb in a tempting goulash sauce make a simple but special supper from Martin Blunos
By Martin Blunos
Lamb goulash
  • Rating:
  • Serves: 4
  • Cook Time: 2 hours 45 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 1 tbsp vegetable oil
  • 3 tbsp clarified butter
  • 4 leg of lamb, each 225g
  • 450 g onions, chopped
  • 2 cloves garlic, crushed
  • 2 tbsp plain flour
  • 2 tbsp paprika
  • 1 tbsp tomato purée
  • 300 ml chicken stock
  • 1 tbsp red wine vinegar
  • 300 ml tomato juice
  • 1 tsp caraway seeds
  • 1 sprig thyme
  • 1 bay leaves
  • 450 g potatoes, peeled and diced
  • 1 pinches salt


1. Heat the oil and butter in a pan and fry the leg steaks on both sides for about three to four minutes to colour them. 2. Remove the meat from pan and add the onions and garlic. Cook gently for about 10 minutes, until soft and golden brown. 3. Set the oven to 150C/gas 5. Add the flour and paprika and mix well. Add the tomato puree, and stir thoroughly. 4. Pour in the stock, red wine vinegar and tomato juice along with the caraway, thyme, bay and the fried steaks. 5. Cover well with foil and cook in the oven for about two hours, until the meat is tender. 6. Add the potatoes and place back in oven for a further 30 minutes, until the potatoes are cooked. 7. To serve, add a dollop of sour cream and sprinkle over the diced red pepper.

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