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🍽️ Creamy Lamb Goulash with Yogurt Topping

616 kcal · 30 min · 4 servings

Ingredients

• 600 g lamb meat
• 5 spring onions
• 2 tbsp oil
• 300 ml whipping cream (at least 30% fat content)
• salt
• pepper (from the mill)
• 1 bunch parsley
• 2 red bell peppers
• 3 tbsp finely chopped walnuts
• 100 g sour cream yogurt

Instructions

1. 1. Rinse the lamb meat under running water and pat it dry with a kitchen towel.
2. 2. Remove any hard fat edges or sinews from the meat.
3. 3. Cut the lamb meat into equal-sized cubes.
4. 4. Wash the spring onions thoroughly.
5. 5. Cut off the hard ends of the spring onions.
6. 6. Slice the rest of the spring onions into thin rings.
7. 7. Heat the oil in a large pan.
8. 8. Fry the meat cubes on high heat until they are browned.
9. 9. Remove the browned meat from the pan.
10. 10. Set the meat aside to keep it warm.
11. 11. Fry the spring onion rings in the same pan.
12. 12. Pour 100 milliliters of water into the pan.
13. 13. Add the cream to the pan.
14. 14. Add the prepared meat back into the pan.
15. 15. Season the goulash with salt to taste.
16. 16. Season the goulash with freshly ground pepper.
17. 17. Reduce the heat to a low setting.
18. 18. Cover the pan with a lid.
19. 19. Let the goulash simmer gently for 50 minutes.
20. 20. Chop the parsley very finely.
21. 21. Halve the bell pepper lengthwise.
22. 22. Remove the seeds and white pith from the bell pepper.
23. 23. Wash the deseeded bell pepper.
24. 24. Dice the bell pepper into fine cubes.
25. 25. Add the diced bell pepper to the goulash 10 minutes before the end of the cooking time.
26. 26. Sprinkle the finished ragout with the chopped walnuts.
27. 27. Sprinkle the ragout with the fresh parsley.
28. 28. Place a large dollop of yogurt in the center of the dish.
29. 29. Serve the goulash directly in the pan.

Nutrition per serving

• kcal: 616
• Protein: 38 g · Fett/Fat: 48 g · Carbs: 10 g