Spicy Lamb Goulash with Tomatoes and Pasta

Ingredients

• 600 g lamb meat (from the hindquarter)
• 2 red bell peppers
• 1 large onion
• 2 Celery stalks
• 3 tbsp chopped parsley
• 0.5 tsp crushed chili peppers
• 0.5 tsp cinnamon powder
• 2 Garlic cloves
• 125 ml red wine
• 125 ml beef broth
• 1 tbsp Tomato Paste
• 5 tbsp olive oil
• Salt
• pepper (from grinder)
• flour
• 4 large tomatoes
• 200 g fusilli
• 1 tsp butter

Instructions

1. 1.

   Cut the lamb meat into 2 cm cubes. Peel and dice the onion. Wash the celery stalks and slice them thinly. Peel and halve the garlic cloves. Heat the oil in a braising pot. Add the onion, celery, and garlic and sauté while stirring. Add the lamb pieces portion by portion and brown them well on all sides. Season with salt and pepper, add chili, and dust with flour brushed from a spoon. Stir to let it develop color, then deglaze with beef broth, stir well, cover, and simmer gently for 1 hour.

2. 2.

   Meanwhile wash, halve, deseed, and cube the bell peppers. After about 30 minutes of cooking, stir in the peppers and pour in the wine. Add the tomato paste and cinnamon, then continue to simmer. Optionally remove the lid so the sauce thickens slightly. Taste again with salt and pepper. Just before serving stir in the parsley.

3. 3.

   Cook the pasta in plenty of salted water until al dente, then drain. Stir in the butter. Wash the tomatoes, cut off the tops, and hollow out the insides. Arrange the hollowed tomatoes on plates with the pasta. Spoon the lamb goulash into the tomatoes and spread a bit over the pasta. Serve immediately.