Gúlas Arniú (lamb goulash)

Name: Gúlas Arniú (lamb goulash)
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 kg Lamb (from the leg); 5 Onions; 6 TABLESPOONS good olive oil; 7-10 Tbsp salt and pepper; 1/2 l dry white wine; 150 g black and green olives (pitted); 600 g leaf spinach or chorta; 2 Garlic cloves; 1 Organic Lemon

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 kg Lamb (from the leg)
5 Onions
6 TABLESPOONS good olive oil
7-10 Tbsp salt and pepper
1/2 l dry white wine
150 g black and green olives (pitted)
600 g leaf spinach or chorta
2 Garlic cloves
1 Organic Lemon

Directions

1
Dab meat dry and dice roughly. Peel onions, dice 4 of them. Heat 4 tablespoons of oil in a casserole or frying pan. Brown the meat in 2-3 portions for 7-8 minutes. Fry the onion cubes at the end.
2
Put all the meat in the pot and season with salt and pepper. Deglaze with wine and 300 ml water. Bring to the boil and braise covered for about 1 1/2 hours. Add the olives approx. 30 minutes before the end of the stewing time and simmer.
3
In the meantime, sort out the spinach, wash and drain. Halve an onion and cut into strips. Peel garlic and chop very finely. Wash the lemon hot, dry and grate the peel finely.
4
Squeeze the lemon.
5
Heat 2 tablespoons of oil in a frying pan. Fry the onion strips and garlic in it while turning. Add the spinach, lemon peel and lemon juice and fry until the spinach has collapsed. Season to taste with salt and pepper.
6
Season goulash with salt and pepper. Serve with spinach. French fries taste good with it.