Mutton goulash


  • 1 kg lamb meat
  • 4 onions
  • 1 cayenne
  • 1 carrot
  • pepper paste
  • goulash seasoning
  • a large tablespoon of lard
  • 50 ml dry red wine
  • potato 700 g
  • salt, pepper, caraway


Sauté the onion in lard. Add a pepper and a diced carrot. Let it simmer for a few minutes and add the pepper paste. Then we add the skinned, washed and diced mutton. Salt and season with goulash seasoning. It is left to simmer over low heat under the lid. If the juice decreases, add lukewarm water and let it boil. Add the cumin and let it boil, adding water when the juice reduces. When the meat is almost ready, add the wine. Let it boil for about 10 minutes and add the peeled and quartered potatoes. Let it boil again on low heat. When the potatoes are cooked, add more seasoning if needed.