Email to Linda Carnation      

Recipe Categories: carnation037's HOME PAGE-LinksInfo4VariousThings Appetizers BackOrSideOFtheBox Barbeque_Campfire_Grilled Beef Beverages_Drinks Breads_Biscuits_Rolls CAKES CANDY CanningandPickles CASSEROLES CastIron Chicken ConvectionOven COOKIES Copycat CreamCheese CrescentRoll Crockpot_SlowCooker Dehydrating DESSERTS Diabetic-Appetizers2Nuked Diabetic-Meats2VegetableZ Dips EasybakeOvenRecipes EggsOrBreakfast ElectricSkillet_FryPan ETHNIC EvaporatedMilkRecipes FISHandSEAFOOD FRUIT Gelatin GrillSandwichXpressAppliances HotDogs_Frankfurters IceCreams JAMSandJELLIES JarRecipes KidsinMind LambandVeal LargeGroups LowFat_OR_LowCarb MARINADES Meatballs MixedMeats Muffins PASTA PetsThings Pies_Pastries_Donuts Pizzas Pork PressureCooker Puddings RationRecipesFromThePast RecipesMadeWithCakeMix RHUBARB RICE RoasterOven Rotisserie SaladDressings Salads Sandwiches Sauces_Gravies SeasoningMixes SideDishes SNACKS SoupsAndStews Stuffings_Fillings Substitutes SundriedTomato ThoughtsPoems Tips_Crafts Tips_Food Tips_Other ToasterOven TOPPINGS_Spreads_Syrups_Frosti TurboCookerQuickCooker Turkey VEGETABLES WhoopiePies WildGame_OtherMeat

lamb - Lamb Goulash w/Tomatoes+Peppers




Source of Recipe


link


Recipe Link: http://www.recipehound.com/Recipes/0915.html

List of Ingredients




lamb - Lamb Goulash w/Tomatoes+Peppers

2 lbs. cubed lamb
2 Tbs. lard or vegetable oil
1 large onion, chopped
1 clove garlic, mashed
1-1/2 Tbs. paprika
28 oz. can tomatoes
2 Tbs. flour
3 large green peppers, cubed
1 Tbs. fresh parsley, chopped
1/2 tsp. marjoram

Trim any fat off the lamb and season with freshly
ground black pepper. Heat the lard or oil in a large
pot on medium-high. When quite hot, add the lamb
and brown on all sides.
Reduce the heat to medium and add the onions. Fry
for a few minutes, stirring well. Add the mashed
garlic and cook for another couple of minutes. Add
the green pepper and cook for another couple of
minutes. Sprinkle on the paprika and stir well.
Add the canned tomatoes and enough water to just
cover the meat. Season with marjoram, salt, and
pepper. Bring to a low boil, partially cover, and
cook till the lamb is tender, about 1-1/2 hours.
Mix the flour with a little water, then stir in some
of the gravy from the stew; mix this thickener into
the stew and boil for a few more minutes to cook
the flour.
Serves 4 - 6.

Serve with rice, dumplings, or potatoes and a green salad.

Recipe