Lamb Goulash with Tomatoes and Peppers

Name: Lamb Goulash with Tomatoes and Peppers
Yield: Serves Four to Six
Cuisine: Bulgarian
Ingredients: 30 ml/2 tbsp vegetable oil; 1 large onion, roughly chopped; 900 g/2 lb lean lamb, trimmed and cut into cubes; 15 ml/1 tbsp chopped fresh flat leaf parsley; 5 ml/1 tsp chopped fresh marjoram; 2 x 400 g/14 oz cans chopped plum tomatoes; 3 green (bell) peppers, seeded and diced; 5 garlic cloves, crushed; 30 ml/2 tbsp plain (all-purpose) flour; 60 ml/4 tbsp cold water; green salad, to serve; salt and freshly ground black pepper; 30 ml/2 tbsp paprika

Preparation info

Serves
Four to Six

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Jews from Hungary have the reputation of being wonderful cooks, able to throw together savoury, spicy, paprika-glowing stews with all manner of ingredients, including beef, chicken and even smoked sausages and frankfurters. This dish no doubt stayed a while in Bulgaria, for its main ingredient is the lamb that Bulgaria is so fond of.

Ingredients

30 ml/2 tbsp vegetable oil
900 g/2

Europe
Bulgaria
Main course
Stew
Spicy
Eastern Europe

Method

Heat up the oil in a frying pan. Fry the pieces of lamb for 5–8 minutes, or until browned on all sides. Season well.
Add the onion and garlic and cook for a further 2 minutes before adding the green peppers and paprika.
Pour