If you prefer a little more culinary excitement than beef and chicken, this lamb goulash is for you. It is savory and packed with flavor, yet is family friendly without being too sophisticated. The smoked paprika really adds personality to this delicious dish!
Prep Time: 10 minutes Cook Time: 45 minutes Makes: 6 servings
1 bell pepper, seeded and diced
2 Yukon gold potatoes, diced
1 cup (130 g) carrots, diced
1 onion, diced
3 tablespoons (45 ml) olive oil, avocado oil or preferred cooking fat
1 pound (450 g) pasture-raised lamb, ground
1½ cups (270 g) diced tomatoes
1 cup (240 ml) Beef Broth
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon turmeric
2 teaspoons (5 g) paprika
¼ teaspoon ground black pepper
Flat leaf parsley to garnish
Begin by sautéing the bell pepper, potatoes, carrots and onion in the cooking fat over medium heat until the vegetables are softened and fork tender, about 10 minutes.
Add in the ground lamb and continue cooking, breaking apart with a spoon to make it crumbled as it cooks. Add in the tomatoes, broth, garlic powder, cumin, smoked paprika, turmeric, paprika and black pepper and bring to a simmer over medium heat.
Cover and allow it to cook for 20 minutes. Remove the lid and check the consistency; it should be thick and hearty like a stew. If it is too soupy, allow it to cook for 5 more minutes uncovered over medium heat, stirring to prevent burning. If it is too thick, add a bit more broth.
Serve topped with flat leaf parsley to garnish.
Note: If making for Shabbat dinner, simply cook the lamb over high heat in a medium-sized skillet, transfer to a slow cooker, add remaining ingredients and cook on low overnight as needed to observe the kosher laws.
Bubbe’s tip: Stretch your gelt with this recipe!! If you want to feed more mouths, add in extra veggies and keep costs down. How’s that for using your noodle (kugel)??