In winter, you always want hearty food. A great option would be lamb goulash with potatoes. At the end, I also add green peas. You can use canned or frozen. The main thing is not to cook it for a long time, otherwise it will turn into porridge.
Ingredients
- Mutton (collar) – 600 g
- Potatoes - 400 g
- Carrots - 1 piece
- Onion - 1 piece
- Green peas (canned) – 150 g
- Flour - 2 tbsp.l.
- Vegetable oil - 30 ml
- Tomato sauce - 3 tbsp.l.
- Bay leaf - 2 pieces
- Cumin - 0,5 tsp.
- A mixture of peppers with peas - 0,5 tsp.
- Salt - to taste
- Water (filtered) – 1 l
Step-by-step cooking recipe
Wash the lamb, dry it and cut it into small cubes.
Heat vegetable oil in a deep cauldron. Fry the lamb until golden brown.
Add the onion and carrot and continue to fry for 4-5 minutes.
Add potatoes, bay leaf, cumin and pepper mixture with peas. Cook everything together for 12-15 minutes, stirring occasionally.
Pour in warm water mixed with tomato sauce and flour. Simmer under the lid for 40 minutes.
Add green peas, salt and turn off after 10 minutes.
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