Lamb Goulash with Pasta

Ingredients

• 250 g leeks (1 stalk of leek)
• 3 Carrots
• 1 onion
• 2 Garlic cloves
• 700 g lamb meat (from the shoulder)
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 150 ml red grape juice
• 400 ml Vegetable broth
• Salt
• Pepper (freshly ground)
• 1 tsp freshly chopped rosemary
• 2 Bay leaves
• 2 cloves of mace
• 400 g penne pasta
• 0.5 bunch rosemary (for garnish)

Instructions

1. 1.

   Slice the leek lengthwise, wash, shake dry, clean and cut into strips. Peel and dice the carrots. Peel the onion and garlic; halve or quarter the onion and finely chop the garlic.

2. 2.

   Wash the lamb, pat dry, cut into bite-sized pieces and sear in a pot with hot oil until browned all around. Remove, set aside, and add the prepared vegetables to the pot. Sauté briefly and return the meat.

3. 3.

   Stir in the tomato paste and pour in the grape juice and broth. Season with salt and pepper, add rosemary and spices, cover and simmer over medium heat for 60–90 minutes. After an hour remove the lid and add more broth if needed.

4. 4.

   Cook the pasta in plenty of boiling salted water until al dente. Drain and set aside. Taste the goulash, plate it over the warm pasta on preheated plates, and garnish with rosemary before serving.