Cut the lamb into 1" cubes and fry in the oil until brown on all sides. Remove from the pan drain and place into a large casserole.
Fry the onions & garlic gently until soft & pulpy. Add the red pepper & fry for a further 5-10 mins. Stir in the tomatoes, stock caraway seeds paprika and a little salt & pepper. Bring to the boil stirring continuously. Pour over the lamb in the casserole dish and cook in a moderate oven 350F/ Gas mark4 for 1 30 mins.
Meanwhile make the dumplings. Sieve the flour & salt into a bowl add the suet & mix thoroughly. Add enough cold water to make a fairly stiff dough. divide the mixture into 10-12 balls with well floured hands. Place the dumplings on top of the goulash, cover and cook for a further 20 mins
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