Lambagúllas

Lamb goulash

At the moment I can't really get to cooking because of all the cookbooks (lugging boxes, unpacking 150 kg of books delivered from the printer, packing and sending orders), but at least I still have this recipe for a nice, warming lamb goulash for you!

Ingredients

1 Tbsp oil

1 tsp ground cumin

500 g lamb meat

1/2 onion

2 - 3 carrots

2 - 3 potatoes

300 ml vegetable broth

Preparation

Heat the oil in a pot.

Briefly fry the caraway seeds in it.

Meanwhile, dice the meat...

...and fry briefly on all sides in the pot.

Wash, peel and cut the carrots and potatoes into pieces.

Also peel and chop the onion.

Add the carrot and potato pieces and the chopped onions to the pot...

...pour the vegetable broth over it and simmer over medium heat for about 30 to 40 minutes.

Then add some more cooking cream and season with salt and pepper.

Let it boil down a bit to taste or thicken the sauce if you like.

Traditionally, lamb goulash is served with mashed potatoes or boiled potatoes.

I'll tell you more about the jólaöl , the Christmas beer, pictured here soon!

[Translated from here.]