Friday, November 4, 2011

Birkapörkölt aka Lamb Stew


Today I prepared some Hungarian Lamb Stew for our anniversary dinner.
The recipe is from this wonderful book my sister-in-law's mother gave to us when we visited Hungary back in 2009. 



Lamb Stew
 1 kg lamb on the bone
100 g lard
2 onions
1 glove garlic
a pinch of ground cumin
2 green peppers
2 tomatoes
200 ml dry red wine
salt
ground paprika
Finely chop the onions and brown in hot lard. Add the ground cumin and the crushed glove of garlic, then sprinkle with ground paprika, pour some water on top and bring to the boil. Add the cubed lamb still on the bone, then season with salt, cover and simmer for a while. Finally, add the green pepper and tomato cubes and the red wine, then bring to the boil. Season with hot paprika to taste. Serve hot, with any of the following: dumplings, 'tarhonya' pasta (a kind of pasta resembling very large-grained couscous) or boiled potatoes.


I modified the recipe a bit, and served it with paprika potatoes instead of any of the recommended sidedishes but it was so delicious nevertheless!

2 comments:

  1. Looks very yummy! I can't wait to eat some once in Hungary again:)

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  2. It was great! You are so lucky you are going to Hungary soon and can enjoy all the amazing food there! Hope we, too, can make a trip there next year!

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