Lamb Stew

Ingredients

• 2 large onions
• 2 tbsp oil
• 1 kg lamb meat (shoulder or shank, trimmed and cut into small cubes)
• 1 tbsp sweet paprika
• 0.25 l red wine
• 0.5 l lamb stock
• 1 tbsp Tomato Paste
• 2 Garlic cloves
• Salt
• ground pepper
• fresh herbs (oregano, lemon balm)

Instructions

1. 1.

   Peel the onions and finely dice them. Heat oil in a Dutch oven, sauté onions and meat cubes while stirring, add tomato paste, deglaze with wine and reduce. Then pour in 1/4 l stock.

2. 2.

   Stir in paprika, squeeze in peeled garlic cloves. Season with salt and pepper. Cover and simmer over low heat for about 1.5 hours, gradually adding the remaining stock. The sauce should be fairly reduced at the end.

3. 3.

   Taste the finished goulash again and adjust seasoning if needed.

4. 4.

   Serve sprinkled with chopped herbs.