Summary

Ingredients

• 1 kg leg lamb on the bone
• 2 tablespoon flour
• 2 carrots, sliced
• 4 onion (s), preferably red, cut into large cubes
• 4 tablespoon rapeseed oil or olive oil
• 750 ml port wine
• 4 tablespoon cranberry compote or jam
• 1 tablespoon paprika powder
• 1 stick cinnamon
• 1 bay leaf
• 2 sprigs rosemary
• sea-salt
• pepper

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Instructions

1. Clean the meat and detach the bone and set aside. Salt the meat cut into cubes (~ 3 cm), turn in flour and fry in hot oil in portions. If meat juice forms, let it boil down completely to make a roast. Remove meat and set aside.
2. Briefly roast the onions and carrots in the remaining oil and roasting at a slightly reduced heat, pull them off the plate and let them cool briefly. Then add the meat again, dust with the paprika and stir well. Put back on the plate and pour in the port wine and a good 200ml of water. Add the pepper, cinnamon, bay leaf, rosemary sprigs, cranberry compote and the bone and cover and simmer for 2 hours over a low heat. Stir occasionally.
3. Before serving, fish out the spices and bones and garnish the goulash with fresh sprigs of rosemary.
4. This goes well with mashed potatoes, small fried potatoes, or just fresh farmer`s bread.