Lamb Goulash with Polenta Squares
Lamb goulash with polenta squares is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g cornmeal
- Salt
- 3 tbsp chopped mixed herbs (e.g., marjoram, thyme, sage, basil, lemon balm)
- 20 g butter
- 2 tbsp freshly grated Parmesan
- pepper (ground)
- 2 large onions
- 2 tbsp pork lard
- 750 g lamb meat (shoulder or shank, pre‑cut, boneless)
- 1 tsp Sweet paprika powder
- 2 tbsp Tomato paste
- 0.25 l white wine
- 0.5 l beef broth
- 2 Garlic cloves
- 2 red bell peppers
- 2 tbsp fresh chopped herbs (e.g., marjoram, lemon balm)
- 30 g butter (in small pieces)
- 50 g freshly grated Parmesan (for sprinkling)
Instructions
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1.
Bring about 750 ml of salted water to a boil. Sprinkle in the cornmeal and stir constantly until it thickens and detaches from the pot bottom. Stir in herbs, butter, and Parmesan, seasoning heavily with salt and pepper. Spread the polenta onto a greased baking sheet to a height of 1 cm and let cool.
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2.
Wash, pat dry, trim, and cut the lamb into bite‑sized cubes. Peel and finely dice the onions. Heat lard in a braising pot, sauté onions and meat while stirring, then dust with paprika powder. Stir in tomato paste, allow it to brown slightly, and add wine and 1/4 l of broth.
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3.
Press in the peeled garlic cloves, season with salt and pepper. Cover and simmer over medium heat for 1–1½ hours. Preheat the oven to 200 °C (Ober‑ und Unterhitze). Clean, wash, and roughly cube the bell peppers. After 1¼ hours of cooking, add chopped herbs to the meat, pour in any remaining broth if needed, and taste again.
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4.
Top the polenta with butter pieces, bake in the preheated oven for about 10 minutes, then remove from the pan, cut into diamond shapes, sprinkle with Parmesan, and serve alongside the finished goulash.
