And still lamb goulash in the Römertopf
I have seen that there are already Römertopf-Lamm-recipes, but I made my own from several cookbooks and Goggel-recipes.
If you have a very large Römertopf, I have the quantities for 10 people written in parentheses.
It was sooooo delicious! My guests have grunted and eaten everything except for a tiny rest!
Lamb goulash in Römertopf:
4 people (10 people)
- 1 kg (2.5 kg) lamb meat (goulash from turkish butcher)
- olive oil
- Flour
Roll the pieces of meat in flour and fry in oil.
- Garlic as desired (with me gaaaaaanz much)
- 4 (10) onions
- 1 (2 ½) red peppers (do not have to be spicy)
Press the knobs, roughly chop the onion, cut the peppers longitudinally, remove seeds, cut into rings. Let fry briefly.
- 1 (2 ½) El. Paprika powder, sweet
- pepper
- salt
- 2 (5½) tablespoons of flour
- 125 ml (350 ml) of red wine
- 375 ml (950 ml) broth
- 2 (5) bay leaves
- 5 (12) sage leaves (dried leaves, who has, otherwise the appropriate Tl. Amount from the tin)
- ½ (1 ½) tsp dried rosemary (possibly fresh branches)
Add the meat with the onion-garlic mixture to the watered Roman pot, season with salt, pepper and paprika and mix. Fill with cooled stock and wine (may be half / half amount) and pour the flour over the meat. Mix everything well. Add bay leaf, sage and rosemary, mix gently.
Cover it on and off in the cold oven. Convection: 150 ° to 160 ° / top bottom heat: 180 °, 2 ¼ hours to braise.
