Shepherd’s goulash from the rack sheep
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
3–4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Enamelled cast iron kettle/pot
Ingredients
• 4 kg mutton (different cuts: 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
• Paprika powder
• Salt
More enameled cast iron products are available in the shop!
Would you like a fire pan from Petromax?
preparation
➊ 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!
➋ Place the pieces of meat on top and roast the meat well at a high temperature. Stir often and do not add any water. Let the whole thing roast until all the meat juices have boiled away or evaporated.
➌ Then remove the pot from 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.
➍ Place the pot over a low heat. The meat should simmer slowly, but should not fall apart.
➎ 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.
➏ Add the chili pepper slices according to your taste.
Recipe by Zoltan
Zoltan knows about Hungary’s fiery
Pot culture. He uses an enamelled cast iron pot for the traditional shepherd's goulash, as this material heats up evenly and is therefore ideal for cooking goulash or roasting meat.
Recipe from FIRE&FOOD issue 04/2015
