🍽️ Lamb Goulash with Cranberry Port Wine Sauce

Name: Lamb Goulash with Cranberry Port Wine Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g lamb meat (kitchen-ready, from the shoulder); 1.5 red bell peppers; 400 g onions; 3 garlic cloves; 80 g cranberries; 400 ml port wine; 1 sprig rosemary; 3 sprigs thyme; 2 tbsp ghee; salt; pepper (from the mill); 1 tbsp tomato paste; 200 ml lamb stock; 1 pinch ground cinnamon; 1 pinch ground coriander; 1 pinch curry powder; 1 pinch ground cardamom; 1 pinch ground nutmeg

604 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

800 g lamb meat (kitchen-ready, from the shoulder)
1.5 red bell peppers
400 g onions
3 garlic cloves
80 g cranberries
400 ml port wine
1 sprig rosemary
3 sprigs thyme
2 tbsp ghee
salt
pepper (from the mill)
1 tbsp tomato paste
200 ml lamb stock
1 pinch ground cinnamon
1 pinch ground coriander
1 pinch curry powder
1 pinch ground cardamom
1 pinch ground nutmeg

Instructions

1. Rinse the meat under running water and then pat it dry with a kitchen towel.
2. Cut the meat into coarse, bite-sized cubes.
3. Wash the bell pepper and cut it into quarters.
4. Remove the seeds and white inner walls from the pepper quarters.
5. Cut the deseeded pepper pieces into thin strips.
6. Peel the onions and garlic.
7. Dice the onions and garlic finely.
8. Place the cranberries in a bowl.
9. Pour 100 milliliters of port wine over the cranberries.
10. Let the cranberries soak in the wine for later use.
11. Peel the carrot.
12. Dice the carrot finely.
13. Rinse the herbs briefly under running water.
14. Shake the herbs dry.
15. Chop the herbs finely by hand.
16. Heat the ghee in a casserole dish.
17. Fry the meat in batches, searing it well on all sides.
18. Season the meat with salt and pepper.
19. Remove the seared meat from the casserole dish and set it aside.
20. Add the onions and garlic to the hot fat in the casserole dish.
21. Add the diced carrot.
22. Sauté the vegetables briefly.
23. Stir the tomato paste into the vegetables.
24. Deglaze the vegetables with the remaining wine.
25. Return the seared meat to the casserole dish.
26. Add the chopped herbs to the meat.
27. Pour the meat stock (fond) into the casserole dish.
28. Add the spices.
29. Simmer the goulash over medium heat for about one and a half hours.
30. Take the pepper strips and the soaked cranberries.
31. Add them to the goulash twenty minutes before the end of the cooking time.
32. Finally, taste the finished goulash and adjust the seasoning.
33. Warm the plates.
34. Serve the goulash on the pre-warmed plates.
35. Serve the dish with mashed potatoes if desired.

Nutrition per serving

kcal: 604
Protein: 44 g · Fett/Fat: 19 g · Carbs: 37 g