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Goulash bel Lahm
Libyan Lamb Goulash
A hearty and flavorful lamb goulash, slow-cooked with aromatic spices, tomatoes, and vegetables until the lamb is meltingly tender. This dish is a comforting staple, often served with bread or couscous.
đ§ Ingredienser
- 1 kg Lamb shoulder(cut into 1.5-inch cubes)
- 3 tablespoon Olive oil
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 2 medium Red bell peppers(seeded and chopped)
- 2 tablespoon Tomato paste
- 14 oz Chopped tomatoes(canned or fresh)
- 3 cup Beef or Lamb stock
- 2 tablespoon Sweet paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Cinnamon
- 1.5 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground)
- 2 Bay leaves
- 2 medium Potatoes(peeled and diced (optional))
- 2 medium Carrots(peeled and diced (optional))
đšâđł Instruktioner
- 1
Sear the lamb: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season lamb cubes with salt and pepper. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove the browned lamb and set aside.
- 2
Sauté aromatics: Add the chopped onions to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and chopped bell peppers, and cook for another 3-4 minutes until slightly tender.
- 3
Build the sauce: Stir in the tomato paste and cook for 1 minute. Add the chopped tomatoes, beef or lamb stock, sweet paprika, cumin, cinnamon, salt, and pepper. Bring the mixture to a boil.
- 4
Simmer the goulash: Return the browned lamb to the pot. Add the bay leaves. If using, add the diced potatoes and carrots. Stir everything together. Reduce the heat to low, cover the pot, and simmer gently for at least 2 hours, or until the lamb is very tender. Stir occasionally, adding more stock or water if the stew becomes too dry.
- 5
Finish and serve: Remove the bay leaves. Taste and adjust seasoning as needed. Serve the Goulash bel Lahm hot, garnished with fresh parsley if desired, with couscous, rice, or crusty bread.
đĄ Proffstips
- âFor a richer flavor, use lamb stock instead of beef stock.
- âSlow cooking is key to tender lamb; adjust simmering time as needed.
- âIf you don't have Libyan 7 Spice, a blend of cumin, coriander, and a pinch of cinnamon can be used.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Some versions include chickpeas or white beans added during the last hour of cooking.
- A touch of chili flakes can be added for a spicier goulash.