Stewed Lamb (Báránypörkölt)

Stewed Lamb (Báránypörkölt) is a classic Hungarian dish that highlights tender lamb cubes simmered in a deeply flavorful sauce. This robust stew is well-suited for colder days, offering warmth and comfort. A key feature of this recipe is the slow-cooking process, which ensures the lamb becomes exquisitely tender, absorbing the rich, aromatic essence of paprika, garlic, and onions. Pair this meal with buttered noodles or crusty bread to fully enjoy the savory sauce. Both hearty and flavorful, Stewed Lamb (Báránypörkölt) offers an inviting option for any gathering or family meal.

Ingredients

• 2 lb lamb shoulder, cubed
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 2 Tbsp sweet paprika
• 1 cup beef broth
• 1 cup tomato sauce
• 1 tsp caraway seeds

Instructions

1. In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat.
2. Add the lamb and brown on all sides for about 5-7 minutes, then remove from the pot and set aside.
3. Add the onions and garlic to the pot and cook for 3-4 minutes until softened.
4. Stir in the paprika and caraway seeds, cooking for another minute to release their aromas.
5. Pour in the beef broth and tomato sauce, stirring to combine.
6. Return the lamb to the pot and bring the mixture to a simmer.
7. Cover and cook on low heat for 1.5 to 2 hours until the lamb is tender, stirring occasionally to prevent sticking.
8. Adjust seasoning with salt and pepper before serving.

Keywords: Hearty, Savory, Winter, Stew, Meat

Spice Rack: Sweet Paprika, Caraway Seeds

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