Lamb Goulash Recipe, Goulash with Lamb Meat, Beans and Potatoes

Name: Lamb Goulash Recipe, Goulash with Lamb Meat, Beans and Potatoes
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 4 Persons
Ingredients: lamb goulasch meat 800 g; onions 8 pc; clarified butter 1-2 tbs; tomato puree 4 tbs; Beef broth 800 ml; paprika nobel sweet 2 tbs; chili chopped 2 pc; Salt some; Pepper some; Caraway some; Lemon 1 pc; clove of garlic 2 pc; Oregano 1 tsp; floury potatoes 250 g; green beans 150 g; butter 40 g; fresh oregano 1 bunch

LAmmgoulash recipe served with potatoes and green beans. — Lamb goulash recipe from professional chef. © Thomas Sixt food photographer

Picture of Thomas Sixt Chef and Food Photographer

from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

My Lamb Goulash recipe I present to you today in this post. A strong goulash with lamb fits perfectly into the cold season. The combination with beans and potatoes is classic, tastes delicious and simply succeeds. If you have a pressure cooker, you can prepare the lamb goulash in about 40 minutes, without it takes about 1.5 hours. I wish you all the best and look forward to your comments!

Table of Contents

Recipe
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1. Lamb Goulash Shopping List
2. Lamb Goulash cook yourself the professional Cooking Tips
3. Supplements to the Lamb Goulash
4. Recipe Lamb Goulasch
5. Calories Lamb Goulash, the Nutritional Values at a Glance

1. Lamb Goulash Shopping List

You’re at the supermarket looking for the ingredients for a lamb goulash? Then this list will surely help you:

lamb goulash meat, ideal are loosened lamb knuckles or meat from the shoulder/club
onions or shallots
cloves of garlic
floury potatoes
chili peppers or chilli flakes
green beans
clarified butter or oil
tomato puree
beef broth or veal stock
salt, black pepper
sweet paprika
caraway, oregano, thyme
a lemon

The exact quantities can be found at the bottom of the article in the lamb goulash recipe.

Lammhaxe sample image Buy meat for lamb goulash — The lamb shank is ideal for lamb goulash. Please release the meat and cut it into large cubes. Alternatively, you can buy shoulder or leg lamb.

The lamb knuckle is excellent for lamb goulash. The meat please release and cut into large cubes. Alternatively, buy lamb from the shoulder or use leg.

2. Lamb Goulash cook yourself the professional Cooking Tips

So that the goulash with lamb safely succeeds here some cook professional tips:

Cut the meat into 3 cm cubes.
Use a large pot with lid or better an oval roaster.
First peel and chop the onion.
A part of meat and a part of onions have proven to be good proportions.
Heat the roaster and season the meat with salt and pepper shortly before frying.
I usually season the meat on the wrapping paper.
Let the meat take on its colour, heat the stove to the highest temperature.
After turning the meat add the onion cubes and continue roasting.
The onions may turn light brown.
Add the tomato paste and roast briefly until light brown.
Deglaze with the broth or veal stock and season with paprika.
Lamb goulash is a stew, therefore the goulash is better in the oven!
Season the lamb goulash with garlic, lemon grated, caraway, oregano and thyme and place in the preheated oven with the lid on.
190 °C top/bottom heat is ideal.
Set the kitchen alarm clock to one hour and chill in the meantime!

Lamb goulash served with beans and potatoes and chilli close-up — Lamb goulash served on a plate. The goulash with lamb, beans and potatoes is delicious!

Lamb goulash served on a plate. The goulash with lamb, beans and potatoes is delicious!

3. Supplements to the Lamb Goulash

You can serve the lamb goulash with potato gratin, parsley potatoes and bacon beans. I find ribbon noodles inappropriate. Today it’s even easier…

Peel some small potatoes and cut them into quarters.
Cut a potato into pieces.
Clean and chop the beans.
Cook the beans and the chopped potatoes in salted water until al dente.
Drain the beans and the decorative potatoes and put them back in the pot with a little butter.

When the alarm clock rings, add the quartered potatoes to the lamb goulash, stir and continue cooking for another 35-40 minutes with the lid on.

Arrange the lamb goulash: Please use hot plates, place meat and potatoes on the plate, add warm beans and decorative potatoes and serve decorated with fresh oregano… that’s wonderful!

4. Recipe Lamb Goulasch

To make sure it works here is my recipe for lamb goulash. Let the lamb cook longer, so that it comes butter-soft on the table. Good luck and a good appetite!

Lamb Goulasch Recipe

Lamb goulash recipe with beans and potatoes. Recipe for goulash with lamb from the professional chef and chef Thomas Sixt.

Servings 4 Persons

Calories 489

Total Time 120 Min.

Lamb goulash recipe with smart side dishes. Potatoes braise with the lamb in the pot, the beans you cook playfully alongside. A great dish when guests come, at Christmas or Easter and generally during the cold season.

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Ingredients

800	g	lamb goulasch meat (loosened lamb knuckles or meat from the shoulder/club)
8	pc	onions
1-2	tbs	clarified butter (or oil)
4	tbs	tomato puree
800	ml	Beef broth (or veal stock or half/half)
2	tbs	paprika nobel sweet
2	pc	chili chopped
some		Salt
some		Pepper
some		Caraway
1	pc	Lemon
2	pc	clove of garlic
1	tsp	Oregano
250	g	floury potatoes
150	g	green beans
40	g	butter
1	bunch	fresh oregano (for decoration)

Instruction

Prepare Lamb Goulash Ingredients

Let the butcher cut the lamb. Three cm high meat cubes are ideal for the lamb goulash.

Peel and chop the onion. Chop the chilli finely. Wash and quarter the potatoes, cut a potato into small pieces or into cubes (decorative potato).

Clean the beans and cut them into bite-sized pieces. Cook the beans and decorative potatoes in boiling salted water until al dente, drain, put butter back in the pot, season with salt and pepper.

Lamb Goulasch Preparation

Fry the lamb in a roaster at high heat with oil or clarified butter. After turning, add the onion cubes and sweat/roast until light brown. Add the tomato paste and roast briefly until light brown. Deglaze with broth or veal stock and bring to the boil.

Add the sweet paprika and chopped chilli, season the lamb goulash with salt and pepper, caraway, lemon peel and oregano.

Cook lamb goulash with closed lid in the oven at 190°C top/bottom heat for one hour. Please set the kitchen alarm clock to 60 minutes.

Add the quartered potatoes to the lamb goulash and cook in the oven with the lid on for another 30-40 minutes.

Heat the beans and the decorative potatoes in the pot. Warm the plates and arrange the lamb goulash on hot plates. Add the beans and the decorative potatoes and serve quickly. Enjoy your meal!