Lamb Goulash

Lamb Goulash - slow-cooked shredded lamb in a rich sauce of paprika and capsicum (peppers).

Course Main Course

Cuisine Modern Australian

Total Time 5

Servings

Calories 352kcal

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 ½ - 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, then 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.

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 teaspoon 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.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*