Ghoulish Goulash

by Aida Azizuddin on Fri, December 17, 2010

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

Most of the time is for simmering so don't be intimidated!

Foodster's Verdict

Ghoulish Goulash


  • Preparation
    10 minutes
  • Total
    2hour 55minutes
    12 lamb ribs
    5 garlic cloves
    6 yellow onions
    2 carrots
    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.