Like stews, goulash always tastes better the next day so make it a day in advance and reheat it.
A comforting, peppery dinner
Serves 4 - 5 people
Meaty and flavourful with a kick from the paprika
12 lamb ribs
5 garlic cloves
6 yellow onions
Some cooking oil
6 cups chicken stock
2-3 tablespoons of paprika
1 teaspoon cayenne pepper
2 bay leaves
Some sprigs of rosemary
Clean and trim your lamb ribs. Cut the fleshy part into cubes and separate the ribs.
Dice three of onions and crush all the garlic. Fry it in oil with bay leaves.
Add in lamb cubes and brown it until juice oozes out. Grill your ribs first before adding it to the pot. This will give your goulash and nice smoky edge.
Add paprika and cayenne pepper. You can opt out the cayenne if you like it milder. But it's Halloween so I'm going to make mine devilishly spicy.
Add chicken stock and the remaining onions. Then add potato. I like to grill my potatoes first on the same skillet as the lamb ribs to get the outer layer a little crispy.
Simmer for an hour.
After about an hour add in carrots and rosemary and continue cooking for about 45 minutes.
You MUST serve it with crusty bread.