This recipe is my version of Lamb Goulash – slow-cooked shredded lamb in a rich sauce of paprika and capsicum (peppers) topped with sour cream.
Today’s post is lamb goulash – this lamb is so tender, moist & full of flavour. We are talking melt-in-your-mouth, falling-off-the-bone tender…total comfort food with a rich paprika spiced sauce so tasty you won’t want the meal to end.
All you need is a lamb shoulder (forequarter) – this is the perfect cut for this type of dish. You can learn more about this cut of lamb here.
Long, slow cooking brings out such a rich flavour in this lamb goulash recipe. No need for diced lamb, we are just going to shred the soft lamb when it’s finished slow-cooking and then return it to the sauce.
What to serve with goulash
- Mashed potatoes
- Stirred through pasta or gnocchi
- Make your own goulash loaded baked potato – see my top tips below
My top tips for making lamb goulash
- Be careful when removing the lamb from stock, it will be so tender that it may literally fall apart as you lift it out and pieces can splash back into the hot stock. I use a slotted spoon and tongs to lift the lamb out with some luck, but I quite often still get pieces falling as I go so please be careful!
- To make a loaded lamb goulash baked potato, take a large thin-skinned white potato (coliban) (about 200-250g) and prick all over with a fork. Rub skin of potato all over with 1 tsp olive oil, place directly on oven rack (no tray) and bake at 180c for 1 hour, or until cooked through. Remove from oven and allow to cool slightly. Cut a large cross in the top of the potato and open out the potato, then top with shredded lamb goulash and a dollop of sour cream or smooth ricotta.
- To freeze the cooked goulash, just divide into portions to serve 2 (this means they will defrost faster) and seal in a zip lock bag removing as much air as you can, label, and lay flat to freeze.
You get the point, it’s very versatile! It freezes like a dream, so it’s an excellent candidate for a freezer batch up!
Other lamb recipes you may like
Amazing Slow Cooked Pulled Lamb Shoulder – this easy recipe will give you moist, tender, pull apart lamb that is so soft it shreds with just two forks.
Rich Lamb Ragu with Pappardelle – a tender, slow cooked lamb shank ragu packed with vegetables. Just stir through some pasta for a complete meal!
Lamb Mac and Cheese – my version of mac and cheese made with leftover roast lamb. One big pan of cheesy deliciousness with crunchy bread on top.
Lamb Meatball Sandwich – a fresh take on the meatball sub with an Aussie lamb twist. A long roll stuffed with tender lamb meatballs & salad, topped with garlic sauce.
Lee-Ann ♥
Lamb Goulash
Ingredients
- 2-2.2 kg bone-in lamb shoulder (forequarter roast) fat trimmed
- 3 red capsicums/peppers roughly chopped
- 2 brown onions roughly chopped
- 1 tbsp. fresh thyme leaves
- 2 tsp sweet paprika
- 2 tbsp. tomato paste
- 1½ tbsp plain/all purpose flour
- 1 cup dry red wine
- 4 cups beef stock
- salt & pepper to taste
- sour cream or smooth ricotta to serve
Instructions
- Pre heat the oven to 150c.
- In a large dutch oven, fry lamb over medium heat for 15-20 mins, browning all sides as best you can & remove lamb to a plate.
- Carefully drain fat from the pot using paper/kitchen towel, and fry capsicum and onion over medium-high heat for 10-15 mins, or until the moisture from the veg has cooked away.
- Add flour, mix over low heat for 30 seconds.
- Add tomato paste, mix over low heat for 30 seconds.
- Add wine, paprika & thyme, bring to the boil over high heat, making sure to scrape up all the flavoured spots from the bottom of the pot. Simmer until wine starts to reduce, about 1-2 mins.
- Add stock and bring to boil over high heat, then add back lamb, fat side up.
- Drizzle some of the stock mixture over the top of the lamb.
- Bake, covered for 3 1/2 - 4 hours, you know it is done when the meat is soft and falls away from the bone.
- Remove lamb from stock and shred, discarding bones and fat.
- Meanwhile simmer stock over medium heat on stovetop (uncovered) for 20mins to thicken the sauce.
- Add shredded lamb to sauce and serve topped with sour cream or smooth ricotta.
Notes
- This lamb is so versatile - you can pair it with different things to mix it up - try it over mashed potato, stirred through pasta, or as a burger/slider/sandwich.
- If you plan to use the meat in a burger/slider/sandwich I would up the flour to 2 tablespoons, and then reduce the sauce on the stove top until you reach your desired consistency.
- Be careful when removing the lamb from stock, it will be so tender that it may literally fall apart as you lift it out and pieces can splash back into the hot stock. I use a slotted spoon and tongs to lift the lamb out with some luck, but I quite often still get pieces falling as I go so please be careful!
- To make a loaded lamb goulash baked potato, take a large thin-skinned white potato (coliban) (about 200-250g) and prick all over with a fork. Rub skin of potato all over with 1 tsp olive oil, place directly on oven rack (no tray) and bake at 180c for 1 hour, or until cooked through. Remove from oven and allow to cool slightly. Cut a large cross in the top of the potato and open out the potato, then top with shredded lamb goulash and a dollop of sour cream or smooth ricotta.
- To freeze, just divide into portions to serve 2 (this means they will defrost faster) and seal in a zip lock bag removing as much air as you can, label, and lay flat to freeze.
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