Shepherd’s goulash from the rack sheep
Ingredients
• 4 kg mutton
(different parts: 40%
Meat with bone, 40% meat,
20% rib, possibly offal)
• 350 g lard
• 700 g onions
• 6 garlic cloves, pressed
• 1-2 green or red fresh
Chili peppers, sliced
cut
• Paprika powder
• Salt
preparation
Wash the meat, cut it into smaller pieces and dry it well with kitchen paper. Dice the onions and sauté them briefly in hot lard; they should not brown yet! Add the pieces of meat and then roast the meat well at a high temperature. Stir often; do not add any water. Let the whole thing roast until all the meat juices have boiled away or evaporated. Then take the pan off the heat and sprinkle with 1 tablespoon of paprika powder and ½ tablespoon of salt. Stir everything well and fill with water until the meat is covered. Place the pan over a low heat.
The meat should simmer slowly, but not fall apart. After about 2 hours, add the garlic and another 1 tablespoon of paprika powder. Stir carefully; the meat should still not fall apart; add a little more water. If you want to cook innards, only add them in the last 30-40 minutes so that the liver does not become hard. Add the chili pepper slices according to your taste.
Tip: Zoltan uses an enamelled cast iron kettle for the shepherd's goulash, as this material heats up evenly and is therefore ideal for cooking goulash or roasting meat.
FIRE&FOOD Issue 4-2015
