Moroccan Lamb Goulash
- Piri Piri spice mix - 4 Tablespoons
- Hungarian Sweet Paprika - 1/2 Tablespoon
- Lamb leg - 1.4 kg (3 lbs)
- Onion - 2, thinly sliced
- Garlic - 5 cloves, chopped
- Salt - 1/2 tablespoon
- Extra Virgin Olive Oil
- San Marzano tomatoes - 1 large can, 800 gr (28 oz)
- Yoghurt - 1/2 Cup
- Beef broth - 2 Cups
- rosemary - fresh, small bunch, chopped
- Black peppercorns - crushed, to taste
This is a Moroccan style dish I created, inspired on the traditional Hungarian recipe. I replaced the beef with lamb, used yoghurt instead of cream, marinated the meat with Piri-Piri spices instead of Paprika and as cous cous as a side dish instead of the traditional spaetzle.
If you want to check the traditional Hungarian goulash, go here: Hungarian Goulash
Now let's do this amazing Lamb Goulash:
- Cut the meat in 1 1/2 inches cubes.
- Prepare the beef broth.
- Mix spices, salt pepper, black peppercorns with the meat and mix well. Cover with plastic foil and leave in the fridge for at least one hour.
- Remove the meat from the fridge and proceed with the other steps.
- Heat a dutch oven, or deep heavy iron pot, and add 2 Extra Virgin Olive Oil tablespoons. When it starts to slightly smoke, add the onions. Turn the heat to medium and cook the onions without browning them. Add the garlic when the onions are almost done.
- Add one tablespoon of the San Marzano tomatoes and let it dry. Make sure it doesn't brown. Feel free to add a little bit of water if needed, to avoid to the tomatoes to burn. Remember, anything that turns dark brown or black will add a nasty flavor to any dish (if garlic/ onions/ bread, etc. burn, that flavor might ruin your creation...)
- Add the meat cubes. Turn them around while cooking so they are seared to perfection. Don't overcook the meat (did I say ovoid overcooking a lot? Sorry, hope you get the point)
- Once the meat is seared, add all the tomatoes and bring to boil. Add the stock/ broth and let it simmer at mid/mid-low heat.
- It can take from 1h to 1h30min to have the meat ready (AKA tender and easy to cut it with a fork) depending on weather, political conditions, meat quality, luck, etc.) Feel free to add water -in small quantities- if needed. When cooking it's always better to do something in small quantities several times and wait than to do it in small amounts, fast, and screw up your food.
- Once the meat is ready for you, add the yoghurt and stir with passion for about 5 minutes until the sauce has turn pink and the yoghgurt has become an intrinsic part of the sauce.
- Ready to serve? Put the fabulous Goulash on a nice platter, sprinkle rosemary.
- Serve with cous cous (in this case, I used this recipe but without orange juice, http://kitchenthief.com/african/moroccan/orange-cous-cous/ I added more broth instead but added 2 tablespoon of plum jam to add some sweetness that created a nice contrast with the spicy lamb.
- Enjoy!! (yes, you know the drill)
This is a Moroccan style dish, inspired on the traditional Hungarian recipe. I replaced the beef with lamb, used yoghurt instead of cream, marinated the meat with Piri-Piri spices instead of Paprika and as cous-cous as a side dish instead of the traditional spaetzle.
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