Ghoulish Goulash Stew
Ingredients
Serves Four
2 tbsp. olive oil
600g (1lb) diced lamb leg
1 large onion, finely chopped
2 large garlic cloves, finely chopped
1/2 - 1 red chilli, de-seeded and finely chopped (depending on taste)
1 tsp smoked paprika
1 1/2 tsp cumin seeds
1 x 400g tin chopped tomatoes
750ml (1 1/4pt) lamb or vegetable stock
2 medium beetroot, peeled
250g (8oz) butternut squash, peeled, de-seeded and chopped
1 large red pepper, de-seeded and sliced
10 Pimento stuffed olives, halved
handful parsley or chives, finely chopped
soured cream, to serve
Instructions
1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat 1 1/2 tbsp. of the oil in a large shallow casserole dish, season the lamb and brown well on all sides. Remove and set aside.
2. Add the remaining oil and the onion to the pan and soften for 5 minutes. Stir through the garlic, chilli and spices, fry for a couple of minutes. Now pour over the tinned tomatoes and stock, season generously with salt, pepper and a pinch of sugar and stir well.
3. Wrap the raw beetroot in a foil parcel and cook in the oven for 1hr 30mins. Bring the stew up to boil then cover with a lid and simmer over a gentle heat for 45 minutes (adding a splash more water if it needs it). Add the squash and pepper, cover and return to the heat for 45 minutes more, after which time the lamb should be really tender and the sauce thickened.
4. Remove the beetroot from the oven, chop and stir it through the stew. Taste and season as necessary. Scatter over the halved olives (as eyeballs) and fresh parsley. Serve with soured cream and (optional) crusty bread.
Nutritional Information
Carbohydrate 19.3g Protein 32.6g Fibre 3.8g Fat 27.2g
From an original idea here
2. Add the remaining oil and the onion to the pan and soften for 5 minutes. Stir through the garlic, chilli and spices, fry for a couple of minutes. Now pour over the tinned tomatoes and stock, season generously with salt, pepper and a pinch of sugar and stir well.
3. Wrap the raw beetroot in a foil parcel and cook in the oven for 1hr 30mins. Bring the stew up to boil then cover with a lid and simmer over a gentle heat for 45 minutes (adding a splash more water if it needs it). Add the squash and pepper, cover and return to the heat for 45 minutes more, after which time the lamb should be really tender and the sauce thickened.
4. Remove the beetroot from the oven, chop and stir it through the stew. Taste and season as necessary. Scatter over the halved olives (as eyeballs) and fresh parsley. Serve with soured cream and (optional) crusty bread.
Nutritional Information
Carbohydrate 19.3g Protein 32.6g Fibre 3.8g Fat 27.2g
From an original idea here
23 comments:
...this looks like a fabulous meal.
I like the eye balls. A perfect t meal for Halloween.
Love goulash!!
that looks delicious beyond words!
Yummy!
Those olives could be like eyeballs if you think Halloween and use a bit of imagination. Smile. Happy Halloween to you both.
Perfect! -Christine cmlk79.blogspot.com
Gracias por la receta. Tomó nota te mando un beso.
I've never had lamb. Love the decorated porch.
Smiling at the addition of olive/eyeballs.
sounds delicious
That looks so good and comforting.
Looks good Jan.
Olives for eyeballs! Fun!!
hugs
Donna
Looks a good dish to dine on the special day
Happy Halloween!
The stew looks yummy! Take care, have a great day!
Haha, such a great dish for Halloween, tasty and appropriately ghoulish too.
Happy Halloween.
It's looking delicious. Beautiful house. Have a great week.
Sounds good, the olives are a neat idea with it!
Chili is our traditional Halloween meal, but that goulash does look good.
The display leading up to that front door is beautiful. Welcoming.
Loving that step. That meal looks so good and easy to veganise.xxx
Que bonita decoración de la casa. Besos.
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