Hearty Lamb Goulash
Tired of the same old pasta? This deep, savory stew is a hug in a bowl.
When you've had a grueling day and just need something that feels like a warm hug, this lamb goulash is your ultimate destination. It leans into those deep, earthy flavors of paprika and slow-cooked meat that make the kitchen smell incredible for hours. You don't have to stand over the stove all night; once it's simmering, it does the heavy lifting for you while you relax. The lamb becomes incredibly tender, melting away with every bite, and the thick gravy coats every piece of potato perfectly. It’s a soulful, low-effort way to get a high-reward meal on the table without any culinary stress.
Ingredients
- 1.5 lb lamb shoulder — cut into 1-inch cubes
- 2 tbsp olive oil
- 1 unit onion — large, diced
- 3 unit garlic — minced
- 2 tbsp smoked paprika
- 1 tsp caraway seeds — optional but recommended for depth
- 3 unit large potatoes — chopped into chunks
- 1 cup beef broth
- 1 tsp salt — to taste
- 1 pinch black pepper
Method
- 1 Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- 2 Add the cubed lamb and sear until browned on all sides. Remove meat from the pot and set aside, but leave the drippings.
- 3 In the same pot, add the diced onion and sauté for 5 minutes until softened and translucent.
- 4 Stir in the minced garlic, smoked paprika, caraway seeds, salt, and pepper. Cook for 1 minute until fragrant.
- 5 Return the lamb to the pot and add the chopped potatoes.
- 6 Pour in the beef broth. Bring the mixture to a boil, then reduce heat to low.
- 7 Cover and simmer for 30 minutes, or until the lamb is tender and the potatoes are soft.
- 8 Let it sit for 5 minutes before serving with a crusty piece of bread.
Variations
- Vegetarian Swap — Replace the lamb with 2 cans of drained chickpeas and extra potatoes for a hearty meatless meal.
- Faster Version — Use pre-cut baby potatoes and diced onions to shave 10 minutes off your prep time.
Notes
For an even richer flavor, you can substitute some of the broth with a splash of tomato sauce. The spice level comes primarily from the paprika, so adjust to your preference!
Equipment that helps
- Dutch Oven — The heavy sides hold heat evenly, making it easier for the lamb to tenderize effectively.
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