Lamb Gulyás with Caraway and Root Vegetables
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Ingredients
- 600 g lamb neck fillet
- 2 onion
- 2 carrots
- 2 parsnips
- 2 tbsp sweet paprika
- 1 tsp caraway seeds
- 700 ml beef stock
Nutrition (per serving)
- Calories
- 475 kcal
- Protein
- 30.4 g
- Carbohydrate
- 18 g
- of which sugars
- 10 g
- Fat
- 29.6 g
- of which saturates
- 13.6 g
- Fibre
- 6.6 g
- Salt
- 1.68 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the diced lamb neck fillet in a large pot for 6-8 minutes, then remove.
- 2
Fry the chopped onions in the same pot for 4-5 minutes, then stir in the sweet paprika and caraway seeds and cook for 1 minute.
- 3
Return the lamb to the pot with the beef stock. Cover and simmer for 45-50 minutes until nearly tender.
- 4
Add the diced carrots and parsnips and simmer for 15-18 minutes more until the lamb and vegetables are tender.
- 5
Check the seasoning and serve.
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