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🍽️ Hearty Lamb Goulash with Potatoes and Tomatoes

599 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 garlic cloves
• 1 kg lamb goulash
• 3 tbsp olive oil
• 1 kg tomatoes
• 400 ml lamb stock
• 600 g waxy potatoes
• salt
• pepper (from the mill)
• 1 tsp dried oregano
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Preheat your oven to 180 degrees Celsius.
2. 2. Peel the onions and cut them into thin strips.
3. 3. Peel the garlic cloves and chop them finely.
4. 4. Rinse the lamb meat briefly under running water.
5. 5. Thoroughly pat the meat dry with a kitchen towel.
6. 6. Heat oil in a large casserole dish or pot.
7. 7. Sear the lamb meat on all sides until brown.
8. 8. Add the sliced onions and chopped garlic to the meat.
9. 9. Sauté the vegetables for a few minutes.
10. 10. Pour boiling water over the tomatoes.
11. 11. Immediately shock the tomatoes with cold water.
12. 12. Remove the skin from the tomatoes.
13. 13. Cut the tomatoes into quarters and remove the core.
14. 14. Dice the cored tomatoes.
15. 15. Deglaze the meat with the meat stock (fond).
16. 16. Add the diced tomatoes to the pot.
17. 17. Peel the potatoes and wash them.
18. 18. Cut the potatoes into halves or quarters depending on their size.
19. 19. Add the potatoes to the meat and tomatoes in the pot.
20. 20. Season the goulash with salt and pepper.
21. 21. Sprinkle some dried oregano over it.
22. 22. Simmer the goulash in the oven for about 1.5 hours.
23. 23. Plate the finished goulash.
24. 24. Garnish it with fresh chopped parsley.
25. 25. Serve the dish hot.

Nutrition per serving

• kcal: 599
• Protein: 58 g · Fett/Fat: 25 g · Carbs: 34 g