Lamb Goulash with Yogurt

Ingredients

• 600 g lamb meat
• 5 spring onions
• 2 EL oil
• 300 ml heavy cream (at least 30% fat content)
• Salt
• Pepper (freshly ground)
• 1 bunch parsley
• 2 red bell peppers
• 3 EL finely chopped walnuts
• 100 g sour cream yogurt

Instructions

1. 1.

   Wash the lamb meat, pat dry, trim and cut into cubes. Wash the spring onions, trim ends and slice the rest into rings. Heat oil in a pan and sear the meat cubes until browned. Remove from pan and set aside.

2. 2.

   Sauté the spring onions, pour in 100 ml water and the cream, return the meat to the pan, season with salt and pepper, cover and simmer on low heat for 50 minutes.

3. 3.

   Finely chop the parsley. Halve the bell peppers, remove seeds, wash and dice finely. Add the peppers 10 minutes before the end of cooking. Before serving sprinkle the goulash with walnuts and parsley, place a thick dollop of yogurt in the center, and serve directly from the pan.