Summary

Ingredients

• 2 kg lamb (leg)
• 300 g onion (s)
• 15 kumquat (s)
• 500 g carrot (s)
• 20 leaves sage
• 6 clove (s)
• 0.5 tablespoon ½ pepper - grains, black
• 0.5 tablespoon ½ pepper - grains, white
• 1 tablespoon allspice, whole
• 1 teaspoon coriander, whole
• 50 g butter
• 50 ml oil
• 80 g raisins
• 10 tablespoon balsamic vinegar
• 2 bottles red wine
• 1 liter stock lamb
• 3 bay leaves
• 100 g pine nuts
• 2 bunch spring onion (s)

Print Recipe Pin Recipe

Instructions

1. Remove the skin and fat from the meat, cut the meat into cubes of approx. 50 g.
2. Peel and finely chop the onions, wash the kumquats with hot water, cut into small slices, peel the carrots, also finely dice.
3. Cut the sage leaves into small pieces, finely grind them with the cloves, pepper, coriander and allspice in a lightning chopper (or chop the sage very finely and grind the spices in a mortar).
4. Let the butter and oil get hot in a heavy casserole, fry the meat cubes all over. Add onions, carrots, raisins and kumquats, sauté vigorously. Stir in the tomato paste and the spice mixture, then add the balsamic vinegar. Deglaze with half of the red wine, reduce it well, then add the rest of the red wine and reduce to about half. Add the lamb stock and bay leaves and cook gently in a closed saucepan over a mild heat for 150 to 180 minutes (longer does not hurt )
5. Toast the pine nuts in a dry pan while turning until golden brown. Clean the spring onions, cut the white and light green diagonally into pieces 2-3 cm long. Stir into the finished goulash, simmer briefly.