Lamb goulash
easy
75 mins
75 mins
Ingredients
- 750 g Lamb goulash
- 1 Vegetable Onion
- 1-2 Garlic cloves
- 2 Chillies
- 1 TABLESPOON clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp dried herbs of Provence
- 1 TABLESPOON Tomato paste
- 2 orange peppers (approx. 125 g each)
- 1 can(s) (580 ml) Mango Fruit
- 100 g red lentils
- 2 TABLESPOONS Skimmed milk yoghurt
- 7-10 Tbsp Mint
Directions
- 1
Wash the meat and dab dry. Peel and chop the onion. Peel the garlic and press it through the garlic press. Carve chillies lengthwise, remove seeds and chop finely. Heat the lard.
- 2
Fry garlic and onion in it. Add goulash and fry for approx. 10 minutes, turning. Season with salt, dried herbs and chopped chilli. Stir in tomato paste. Deglaze with 1 litre water. Cover and cook for about 30 minutes. In the meantime clean, wash and cut the peppers into pieces. Drain the mango. Cut the flesh into pieces. Add lentils, paprika and mango to the goulash.
- 3
In the meantime clean, wash and cut the peppers into pieces. Drain the mango. Cut the flesh into pieces. Add lentils, paprika and mango to the goulash. Cook for another 20 minutes. Season again and refine with yoghurt. Serve garnished with mint
Nutrition Facts
690 kcal
36 g
42 g
40 g
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