Spicy lamb goulash (with cardamom)

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
5 1
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 4
  • 1 TABLESPOON Cardamom Capsules
  • 1 TABLESPOON Coriander seeds
  • 1 TEASPOON + 2 tablespoons oil
  • 3 Onions
  • 1 kg Leg of lamb from the leg
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 500 g strained tomatoes
  • 400 ml Vegetable broth
  • 600 g Potatoes
  • 300 g frozen beans
  • 7-10 Tbsp Sugar
  • 1/4 potty Coriander

Directions

  1. 1

    Crush cardamom, coriander seeds and 1 teaspoon of oil in a mortar to a paste. Peel and chop the onions. Wash the meat, dab dry and dice

  2. 2

    Heat 2 tablespoons of oil in a frying pan. Brown the meat in it in portions, season with salt and pepper and take it out. Fry the onions in hot frying fat for 2-3 minutes, turning them over. Put all the meat into the roasting pan, add tomatoes and stock, cover and stew for about 1 1/2 hours

  3. 3

    About 40 minutes before the end of the cooking time, peel potatoes, dice them coarsely, add them to the meat with undefrosted beans and cardamom mixture and braise them

  4. 4

    Season goulash with salt, pepper and a little sugar. Wash coriander, shake dry, pluck off leaves and chop. Sprinkle coriander over the goulash. Serve with yoghurt and baguette

Nutrition Facts

KCAL
580 kcal
CARBS
29 g
FATS
25 g
PROTEINS
57 g

Categories & Tags

Miscellaneous