Tomato Lamb Goulash

Name: Tomato Lamb Goulash
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 75 g dried apricots; 800 g released shoulder of lamb; 250 g Whole milk yoghurt; 1 can(s) (425 ml) chopped tomatoes; 1-2 TEASPOONS Garam Masala; 1 Cinnamon stick; 7-10 Tbsp Chili Flakes; 2 red and yellow peppers; 2 Onions; 2 TABLESPOONS Sunflower oil; 4 TABLESPOONS Orange juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

Goulash made of lamb is always a fine idea for guests. And if there is anything left over, you can reheat it the next day - perfect!

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

75 g dried apricots
800 g released shoulder of lamb
250 g Whole milk yoghurt
1 can(s) (425 ml) chopped tomatoes
1-2 TEASPOONS Garam Masala
1 Cinnamon stick
7-10 Tbsp Chili Flakes
2 red and yellow peppers
2 Onions
2 TABLESPOONS Sunflower oil
4 TABLESPOONS Orange juice
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Dice the apricots. Wash the meat, dab dry and dice. Mix 3 tablespoons yoghurt, 3 tablespoons tomatoes, garam masala, cinnamon and chili flakes, mix with meat and apricots, cover and leave to cool overnight.
2
Clean, wash and cut the peppers into large pieces. Peel onions and cut into large cubes. Heat the oil in portions in a frying pan. Fry the meat in it in 2 portions for about 5 minutes while turning, season with salt.
3
Add the peppers, onions, all the meat, remaining yoghurt, remaining tomatoes and 500 ml water to the roaster. Bring to the boil and braise covered for about 2 hours. Stir in between and possibly add some water.
4
Season with orange juice, salt, pepper and Garam Masala. Serve the goulash. Serve with rice and coconut yoghurt.