Summary

Ingredients

• 500 g lamb, neck or other pieces are suitable
• 4 onion (s), cut into wedges
• 1 onion (s), for the brew
• 1 small carrot (s)
• 50 g bacon, fat, smoked, finely diced
• 2 cloves garlic
• 1 tablespoon paprika powder, noble sweet, if possible Hungarian
• 1 pinch (s) rosemary

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Instructions

1. Remove all connective tissue and bones from the meat. Sear the paring in an extra saucepan, add water and cook with an onion and a carrot for an hour. Strain.
2. If possible, leave the bacon in a heavy saucepan and slowly steam the onions for about 15 minutes until they have turned color. Cut the meat into cubes and add to the onions. Fry briefly and add the strained broth until the meat is covered. Let simmer gently for ½ hour.
3. Don`t forget to check the fluid.
4. Add the garlic, paprika and rosemary, season with salt and pepper and add the stock again. Finish cooking until the meat is tender
5. As a side dish boiled potatoes or rice.