This is what I usually choose as a lunchtime meal when skiing in Austria or Switzerland. Warming, filling and hydrating too!
The only difference between this and standard Goulash is that it's usually made with Lamb mince rather than pieces of Lamb. It works with both. Or Beef. Or Horse, I guess...
The original idea came from Katie Stewart's 'The Complete Cookbook' published in 1983. I've made a few changes...
Take half a kilo of Lamb mince and slowly brown in a large pan. (I use a wok with a lid, but anything with a lid will do.) When the Lamb is browned and you've made sure there are no clumps of mince stuck together, peel & slice a large onion and add to the pan. Then, in a pestle & mortar, mash up a tablespoon of Caraway seeds with a couple of cloves of garlic and add that too.
Next add a tablespoon, or more of hot Paprika. If you haven't the hot stuff, then add a bit of dried Chilli. You know how much you like. Add salt & pepper and put the lid on. No liquid need at this stage. Cook, slowly, for an hour stirring every 15 mins.
Meanwhile, chop some veg. Any root veg will do, but I use potatoes and carrots. It doesn't matter what size, but again I favour smaller than bite size.
When the mince & stuff has had it's hour of cooking, add a tablespoon of plain flour and a good squirt of tomato puree. Turn the heat up & stir to cook for a minute or two.
Now, add that home-made stock you always have to hand. About a litre I guess. Bring to the boil and chuck in the veg.
Put the whole thing into a oven-proof pot, put the lid on and cook in a medium oven (180/ gas mark 4) for an hour or so.
Bring the pot out and let it cool for a minute or so. Then add a good slug of plain yoghurt.
Eat with crusty bread, then back on the skiis and off you go!
