Lamb Goulash is a rich and satisfying stew that transforms tender chunks of lamb into a deeply flavorful meal that’s perfect for feeding a crowd. This Hungarian-inspired dish features succulent lamb slowly braised with sweet paprika, onions, and vegetables until everything melts together into a thick, aromatic sauce. The secret to authentic goulash lies in the generous use of paprika, which gives the dish its distinctive reddish color and sweet, smoky flavor. Unlike heavy cream-based stews, this goulash gets its luxurious texture from slow cooking and the natural starches released from potatoes and vegetables. This comforting one-pot meal serves 6-8 people and pairs wonderfully with crusty bread, egg noodles, or buttery mashed potatoes.
Essential Ingredients
For the lamb base:
- 3 pounds lamb shoulder or leg, cut into 2-inch chunks
- 3 large onions, sliced thick
- 4 tablespoons sweet paprika
- 2 tablespoons tomato paste
- 2 red bell peppers, cut into strips
- 4 medium potatoes, peeled and cubed
- 3 large carrots, sliced thick
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon caraway seeds
- 3 cups beef or lamb stock
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
- 2 tablespoons flour
- Fresh parsley for garnish
Creating the Foundation
Heat the vegetable oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat. Pat the lamb chunks dry with paper towels and season them generously with salt and pepper. Brown the lamb pieces in batches, making sure not to overcrowd the pot. Each piece should develop a nice golden-brown crust on all sides, which takes about 8-10 minutes per batch. Remove the browned lamb and set it aside on a plate.
In the same pot with the remaining oil and lamb drippings, add the sliced onions. Cook them slowly over medium heat, stirring occasionally, until they become soft and lightly caramelized, about 12-15 minutes. The onions should be golden and sweet-smelling, as they form the flavor base of your goulash.
Building the Paprika Base
Remove the pot from heat temporarily and stir in the paprika. This step is crucial because paprika can burn quickly and become bitter if added while the pot is too hot. Stir the paprika into the onions for about 30 seconds until everything is well coated and fragrant.
Return the pot to medium heat and add the tomato paste, cooking for another 2 minutes while stirring constantly. Add the minced garlic and cook for one more minute. The mixture should be thick and deeply colored at this point.
Slow Braising Process
Return the browned lamb to the pot along with any accumulated juices. Add the bay leaves and caraway seeds, then gradually pour in the stock while stirring. The liquid should just cover the meat. Bring everything to a gentle boil, then reduce the heat to low and cover the pot.
Let the lamb simmer slowly for about 1 hour and 30 minutes, stirring occasionally and checking the liquid level. Add more stock or water if needed to prevent sticking. The lamb should be getting tender but not falling apart yet.
Adding the Vegetables
After the initial braising time, add the bell pepper strips, cubed potatoes, and sliced carrots to the pot. These vegetables will not only add flavor and nutrition but also help thicken the stew as they cook and release their natural starches.
Continue cooking for another 45 minutes to 1 hour, until the lamb is fork-tender and the vegetables are cooked through. The potatoes should be soft but still holding their shape, and the carrots should pierce easily with a fork.
Final Thickening and Seasoning
If your goulash needs more thickness, mix the flour with a small amount of cold water to create a smooth paste. Stir this mixture into the stew and cook for an additional 10 minutes until the sauce thickens to your liking.
Taste the goulash and adjust the seasoning with salt, pepper, and additional paprika if needed. The flavor should be rich, slightly sweet from the paprika, and well-balanced. Remove the bay leaves before serving.
Serving Your Goulash
This generous recipe serves 6-8 people with hearty portions. Ladle the goulash into deep bowls and sprinkle with fresh chopped parsley for color and freshness. The dish is traditionally served with thick slices of crusty bread to soak up the delicious sauce, but it’s equally wonderful over egg noodles, rice, or alongside creamy mashed potatoes.
Perfect Pairings and Storage
Lamb goulash tastes even better the next day after the flavors have had time to meld together overnight. Store leftovers in the refrigerator for up to 4 days, or freeze portions for up to 3 months. When reheating, add a splash of stock or water if the stew has thickened too much.
This warming dish is perfect for cold weather entertaining, as it can be made entirely ahead of time and actually improves with reheating. The combination of tender lamb, sweet paprika, and hearty vegetables creates a satisfying meal that brings comfort to any dinner table.
