Lamb Goulash with Tomatoes and Peppers
Source of Recipe
Source: "Jewish Traditions Cookbook", by Marlena Spieler
Recipe Introduction
A great recipe which is popular with Bulgarian and Hungarian jews.
2 tablespoons vegetable oil
2 pounds lean lamb -- trimmed and cut into cubes
1 large onion -- roughly chopped
5 garlic cloves -- crushed
3 green bell peppers -- seeded and diced
2 tablespoons paprika
2 cans chopped plum tomatoes
-- (14 ounces each)
1 tablespoon flat leaf parsley -- chopped
1 teaspoon fresh marjoram -- chopped
2 tablespoons all-purpose flour
4 tablespoons cold water
salt
freshly ground black pepper
Heat up the oil in a frying pan. Fry the pieces of lamb for 5 to 8 minutes, or until browned on all sides. Season well. Add the onion and garlic and cook for a further 2 minutes before adding the green peppers and paprika.
Pour in the tomatoes and enough water, if needed, to cover the meat in the pan. Stir in the herbs. Bring to the boil, turn down the heat, cover and simmer very gently for 1 1/2 hours or until the lamb is tender.
Blend the flour with the cold water and pour into the stew. Bring back to the boil then reduce the heat to a simmer and cook until the sauce has thickened. Adjust the seasoning and serve the lamb goulash with a crisp green salad.
Makes 4 to 6 servings
Each serving has 396 calories, protein 32.6 g, carbohydrate 19.4 g, fat 21.5 g, cholesterol 114 mg, fiber 4 g, sodium 147 mg
Categories: Bulgarian, Hungarian, Jewish, Lamb, Meats
Typed for you by Judi Mae Phelps
|
|
member logon
