Saturday, 2 May 2015

Hungarian Goulash

Hungarian Goulash 

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

Ingredients :

  • 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

Hungarian Goulash

 Method :

  1. Put a cooking vessel on medium high heat and add oil.
  2. Once the oil is hot add onions and fry them till they are light brown.
  3. Remove the onions with a slotted spoon and set aside.
  4. In a bowl add paprika, salt and pepper. Add lamb cubes in the spice mixture and mix well.
  5. Add the spice coated lamb to hot oil and fry till they are browned on all sides.
  6. Return the onions to the pot and add tomatoes and garlic. Mix well.
  7. Now transfer the mixed lamb to a pressure cooker and add water.
  8. Bring it to boil then close the lid.
  9. Allow 4 - 5 whistles. Then put the cooker off the gas and allow the cooker to open naturally.
  10. Open the cooker and stir well. Check the lamb. If not done put back on pressure for two more whistles.
  11. If the lamb is done check fr the seasoning and adjust if required.
  12. 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. 

1 comment:

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