Birkapörkölt - Hungarian Lamb Stew
Rated 4.3 stars by 23 users
Servings
4
Prep Time
30 minutes
Cook Time
2 hours
Birkapörkölt recipe for making a traditional Hungarian lamb goulash stew. This slow-cooked lamb casserole is a deliciously tender dish full of flavour. Serve on a bed of tarhonya pasta with some tangy pickles on the side for an authentic experience.
Ingredients
- 700g diced lamb
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50g bacon, diced
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1 tbsp lard
- 1 brown onion, diced
- 1 garlic clove, crushed
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1 tsp sweet smoked paprika
- 3 tbsp tomato concentrate
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2 tbsp red wine
- ½ tsp caraway powder
- 1 tsp marjoram
- 1 tsp salt
- 1 tsp black pepper
Directions
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Place the lard in a large casserole dish on medium heat, then add the diced bacon and onions.
Once the onions are browned, add the diced lamb and fry until golden brown.
Season with paprika, then add the tomato concentrate, salt, pepper and caraway powder. Cook on low to medium heat, slowly adding the red wine as it evaporates.
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When the meat is tender, add the garlic and the marjoram. Serve on a bed of tarhonya or boiled potatoes, with a side of pickles.
