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Ghoulish Goulash
Like stews, goulash always tastes better the next day so make it a day in advance and reheat it.
"A comforting, peppery dinner"
Ingredients
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
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
Serves...
4 - 5
Meaty and flavourful with a kick from the paprika
Most of the time is for simmering so don't be intimidated!
Method
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.
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.
Foodster's Verdict
Ghoulish Goulash
Difficulty
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Latest Comments
Sorry, it should be 11 am to 1 am, changed already.
By Farah on 2012 May 06
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
are you sure that their operation hour from 11am to 1pm?
By Mohd Azuan Ishak on 2012 May 05
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
mm55, they've been around for more than 30 years, so I think they perfected the sambal recipe already....
By Farah on 2012 Apr 17
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
i would say the best malay nasi ayam,addictive sambal
By mm55 on 2012 Apr 13
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
Thanks for the suggestion, Angie. We actually know someone who makes really good sugee cake. Will definitely consider it for the future.
By Farah on 2012 Apr 08
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Its the kuih keria pict rite Vini? Check out our Street Food at Home show coming soon beb. Riz and Aly making it from scratch.
By Adly on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
This list is superb i can die just salivating on the pictures! Argh!!!
By Vini Balan on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
Sorry to hear that she has passed on. But her food still lives on. The patin and ulam daun gajus with sambal is still gud.
By Adly on 2012 Apr 05
From the entry 'Gerai Kak Mek Afidah'.
From the entry 'Gerai Kak Mek Afidah'.
I would love to have a step by step video lesson on how to make a really good Eurasian style Sugee cake. I cannot find one on the internet yet.
By Angie Wheatley on 2012 Apr 02
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Babe_KL...ok will try Wong Poh one of these days...butter crab sounds yummy
By Farah on 2012 Apr 02
From the entry 'Top 5 Seafood Joints in PJ'.
From the entry 'Top 5 Seafood Joints in PJ'.
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