Lamb Goulash

Name: Lamb Goulash
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Ingredients: 1 Onion; 400 g Carrots; 1 small celeriac; 800 g Leg of lamb from the leg; 4 TABLESPOONS Sunflower oil; 2 TABLESPOONS Flour; 400 ml Vegetable broth; 2 TABLESPOONS Worcestershire sauce; 7-10 Tbsp Pepper; 300 g large potatoes; 50 g Butter

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 4

1 Onion
400 g Carrots
1 small celeriac
800 g Leg of lamb from the leg
4 TABLESPOONS Sunflower oil
2 TABLESPOONS Flour
400 ml Vegetable broth
2 TABLESPOONS Worcestershire sauce
7-10 Tbsp Pepper
300 g large potatoes
50 g Butter

Directions

1
Peel the onion and cut into strips. Peel carrots and celery. Cut carrots into thick slices and dice celery. Wash the meat and cut into large cubes (approx. 3 x 3 cm). Heat the oil in a roasting pan and fry the meat in 2 portions for about 5 minutes each.
2
Remove the meat and fry the vegetables in the frying fat for about 5 minutes. Put meat back into the roaster, dust with flour, sweat briefly and add stock while stirring. Season with Worcestershire sauce and pepper
3
Peel and wash the potatoes and cut or slice them very thinly. Spread the potatoes like roof tiles on the goulash and add butter in flakes
4
Cook in a closed roaster in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 2 hours. Remove the lid and bake for another 45 minutes