Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, lamb goulash. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Famous LAMB GOULASH - Sarawak Original Recipe. Just follow these easy steps in this. Today I am showcasing a hearty, winter warmer. Using cupboard ingredients, I'm cooking up some Lamb stew.
Lamb Goulash is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Lamb Goulash is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have lamb goulash using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Lamb Goulash:
- Make ready 1 pound ground lamb
- Make ready 1 teaspoon salt
- Make ready 1/2 pound elbow macaroni pasta
- Get 30 ounces tomato sauce
- Make ready 2/3 cup grated parmesan
- Take 1 tablespoon marjoram
- Make ready 1 teaspoon granulated garlic powder
- Prepare 1 teaspoon ground black pepper
Heat half oil in a large flameproof casserole dish over high heat. Originating in medieval Hungary, goulash is eaten in Central & Eastern Europe. Nicola Galloway's lamb goulash is based on a recipe from her Taiwanese aunty, Corina. As with many of my recipes, this goulash can be prepared with what is available.
Instructions to make Lamb Goulash:
- Brown the lamb
- Boil the pasta with water add salt and oil. Cook according to instructions on package.
- Add tomato sauce, cheese, and spices. When it has simmered for 20 minutes add pasta.
- Simmer 10 minutes stirring occasionally. Serve I hope you enjoy!!!
Nicola Galloway's lamb goulash is based on a recipe from her Taiwanese aunty, Corina. As with many of my recipes, this goulash can be prepared with what is available. Goulash (Hungarian: gulyás) is a soup of meat and vegetables usually seasoned with paprika and other spices. Dust lamb in flour, shaking off excess. Heat half oil in a large flameproof casserole dish on high.
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