ReceptnaptárLamb stew (báránypörkölt)
Lamb stew, or báránypörkölt, appears on most tables around Easter, and thanks to the milder young meat even people who dislike mutton enjoy it. It needs only onion, paprika and salt, because the meat and the sauce do all the rest. Serve it with dumplings or tarhonya, Hungarian egg barley, and it is at its best with pickles.
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Ingredients
Method
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- Trim the fat off the meat and cut it into cubes.
- Soften the finely chopped onion in the lard until translucent.
- Take off the heat and stir in the paprika.
- Add the meat and season with salt.
- Pour in water, cover and braise over low heat for 55-60 minutes, stirring often and topping up with water.
- It's done when the meat is tender and the sauce is thick.
- Serve hot with tarhonya or dumplings.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Lamb shoulder brings more flavour and fat, while leg is leaner and slices more neatly, so a mix of the two is best.
- Taste at the end of the braising, and if it is too mild, a little garlic or rosemary will gently bring out the flavour of the lamb.
- Serve the meat hot and fresh, because the sauce quickly sets as it cools.
Frequently asked questions
Does the lamb need marinating?
It is not necessary, because young lamb has a mild flavour. If you still find it strong, a night in milk or in a garlic and oil marinade will make it more tender and milder.
What goes well with it as a side?
Dumplings, tarhonya and parsley potatoes are the most common. At Easter a fresh salad or pickles often appear alongside, as they balance the rich sauce well.
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- Fish Hash (Ragout)
- Veal Hash (Ragout) in Pastry Shells
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