This dish is an example of how some simple ingredients can transform into an exotic dish. The Goulash is not only a Hungarian favourite but loved by all food lovers from around the world. I had the traditional Goulash at my friend's place in Delhi. It was made from beef in traditional Hungarian way. I later tried out both mutton and lamb. Lamb no doubt turned out to be a better option than mutton. If you eat beef then you can use the cheaper cuts. If not try the lamb. I am sure the Sunday dinner would be in interesting one. Traditionally the Hungarian Goulash is slow cooked on a dutch oven for nearly two hours, i.e. till the beef is tender and falling off the bones. I am highly impatient, hence I use pressure cooker to tenderize my Goulash. You can try which ever way you prefer.
Preparation Time : 15 minutes
Cooking Time : 1 hour
Difficulty : Easy
Serves : 4 - 6
- Vegetable Oil : 1/3 cup
- Onions : 3 (sliced)
- Sweet Paprika : 2 tbsp (If you can't find Paprika, use Kashmiri Chili instead)
- Black Pepper : 1/2 tsp (crushed)
- Lamb : 1 Kilo ( cubed or curry cut)
- Tomato : 200 grams (blanched and roughly cubed)
- Garlic : 4 - 5 cloves, finely minced
- Water : 1 1/2 cups
- Salt ; To taste
- Put a cooking vessel on medium high heat and add oil.
- Once the oil is hot add onions and fry them till they are light brown.
- Remove the onions with a slotted spoon and set aside.
- In a bowl add paprika, salt and pepper. Add lamb cubes in the spice mixture and mix well.
- Add the spice coated lamb to hot oil and fry till they are browned on all sides.
- Return the onions to the pot and add tomatoes and garlic. Mix well.
- Now transfer the mixed lamb to a pressure cooker and add water.
- Bring it to boil then close the lid.
- Allow 4 - 5 whistles. Then put the cooker off the gas and allow the cooker to open naturally.
- Open the cooker and stir well. Check the lamb. If not done put back on pressure for two more whistles.
- If the lamb is done check fr the seasoning and adjust if required.
- Serve hot with bread and a bowl of salad. You can also serve it with plain boiled rice.
Note : You can add medium diced potatoes or cubed Red / Yellow bell peppers to bring variation to the dish. It tastes creamier if you add a few dollops of cream at the end and mix well.