Slow Lamb Goulash
I love a good hunk of meat.
That sounds very suggestive and Nigella-esque, and those of you who know me (and I mean know-me-know-me) are probably laughing hysterically at the moment. The biggest reason being, I am the polar opposite of Nigella. I would make the most awkward Nigella ever, because I just can't do sultry. Even about food, which we all know I love so very dearly. In fact, my Nigella impression might just be comedy gold.
What I really mean is that I love a good shoulder or leg of something (anything) exposed to a long, low, slow cook. On the bone, if only so that I can prod and poke the marrow out of the bone after T goes to bed.
I also love goulash. And caraway. And mashedpotato stuff-on-the-side. And broccoli. Fun fact, HHH-ers, broccoli is my favourite vegetable. I love it.
Okay, so I actually love pretty much anything natural and edible. But I particularly love those natural and edible things listed above. And so this meal is the culmination of all things I love on a plate.
I hope it makes you want to sneak downstairs in the middle of the night, in the dark, in your nightie, and steal a little plateful from the fridge while no one is watching. I hope you love it just as much as I do.
Slow Lamb Goulash
Ingredients:1 lamb leg or shoulder (enough to feed your family + some leftovers, you will want leftovers)
2 medium red capsicum, sliced into thin strips
2 medium tomatoes, roughly chopped (into eighths, or really whatever you feel like doing)
150g water
1 tbsp stock paste
20-30g apple cider vinegar
1 Tablespoon sweet smoked paprika
2 teaspoons caraway seeds
2 teaspoons parsley
Method:
1) Preheat oven to 150 degrees celsius.
2) Find a casserole dish (or some kind of baking implement with a lid) large enough to fit your lamb leg/shoulder. You don't want it to be too massively big, because you want the braising liquid to come a little way up the side of the lamb. It doesn't really matter how much it comes up the side, but 2 centimetres is pretty good.
3) Put your lamb in the middle of the dish, and arrange the capsicum and tomato around it.
4) In a separate bowl (or in your Thermomix bowl) combine the remaining ingredients - on speed 3 for about 5 secs with a TM.
5) Pour the braising liquid over the lamb.
6) Pop the lid on the dish and cook for 5-6 hours, or until tender.
My favoure goulash accompaniments:
Enjoy! :)
That sounds very suggestive and Nigella-esque, and those of you who know me (and I mean know-me-know-me) are probably laughing hysterically at the moment. The biggest reason being, I am the polar opposite of Nigella. I would make the most awkward Nigella ever, because I just can't do sultry. Even about food, which we all know I love so very dearly. In fact, my Nigella impression might just be comedy gold.
What I really mean is that I love a good shoulder or leg of something (anything) exposed to a long, low, slow cook. On the bone, if only so that I can prod and poke the marrow out of the bone after T goes to bed.
I also love goulash. And caraway. And mashed
Okay, so I actually love pretty much anything natural and edible. But I particularly love those natural and edible things listed above. And so this meal is the culmination of all things I love on a plate.
I hope it makes you want to sneak downstairs in the middle of the night, in the dark, in your nightie, and steal a little plateful from the fridge while no one is watching. I hope you love it just as much as I do.
Slow Lamb Goulash
Ingredients:1 lamb leg or shoulder (enough to feed your family + some leftovers, you will want leftovers)
2 medium red capsicum, sliced into thin strips
2 medium tomatoes, roughly chopped (into eighths, or really whatever you feel like doing)
150g water
1 tbsp stock paste
20-30g apple cider vinegar
1 Tablespoon sweet smoked paprika
2 teaspoons caraway seeds
2 teaspoons parsley
Method:
1) Preheat oven to 150 degrees celsius.
2) Find a casserole dish (or some kind of baking implement with a lid) large enough to fit your lamb leg/shoulder. You don't want it to be too massively big, because you want the braising liquid to come a little way up the side of the lamb. It doesn't really matter how much it comes up the side, but 2 centimetres is pretty good.
3) Put your lamb in the middle of the dish, and arrange the capsicum and tomato around it.
4) In a separate bowl (or in your Thermomix bowl) combine the remaining ingredients - on speed 3 for about 5 secs with a TM.
5) Pour the braising liquid over the lamb.
6) Pop the lid on the dish and cook for 5-6 hours, or until tender.
My favoure goulash accompaniments:
- Those of you who follow me on Facebook or Instagram should know by now that my absolute, heads-above-the-rest favourite accompaniment to a good goulash is lettuce. Plain and simple, just shredded lettuce. Preferably cos lettuce, but really I'll take whatever. It's my favourite way to eat lettuce, too.
- Mashed something. Tonight we had mashed sweet potato with a couple of tablespoons of yoghurt added in before mashing. Oh my word. It very nearly knocked lettuce of it's perch as the favourite accompaniment. Okay, not really, because lettuce has my heart. But will I serve goulash with this again? You better believe I will!
- Steamed veggies. Who needs grains when you can fill your plate up with glorious steamed veggies?
- But if you can have grains, you can't go past spaetzle.
Enjoy! :)
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