To prepare a delicious goulash with lamb and picioci, we start with the essential ingredients. We will use about 4 large onions and 2-3 bell peppers, preferably of varied colors to add an attractive look to the dish. The first step is to peel the onions, remove the seeds from the peppers, and wash them well. After we finish these steps, we chop the vegetables finely. If you prefer to save time, a food processor can be very helpful.
In a large pot, we add 2 tablespoons of lard, saved from the piglet from last winter, and heat it up. When the lard is well heated, we add the chopped onions and peppers, letting them sauté for about 5 minutes until they become translucent and release their aromas. Now is the perfect time to introduce the kilogram of lamb, cut into suitable pieces, into the pot. We sprinkle salt over the meat, a tablespoon of paprika, pepper to taste, and for an extra flavor, we add a little Delikat. We mix the ingredients well so that the flavors combine perfectly.
The next step is to add water, enough to cover the meat. We throw in 1-2 bay leaves and let everything simmer on low heat, covered. It is important to taste periodically and adjust the flavor with salt and pepper according to everyone's preferences. In the meantime, we can take care of the picioci. We clean 1 kilogram of picioci, wash them carefully, and cut them into rounds. It is essential to ensure that the vegetables are well cleaned to achieve a healthy and tasty goulash.
After the meat has boiled for a few dozen minutes, we check if it is cooked. If necessary, we can add a little water to maintain a pleasant consistency of the sauce. The broth should reduce by half to concentrate the flavors. When the meat is tender, we add the sliced picioci and let them boil together. It is normal for some picioci to break during cooking, as this will contribute to the consistency of the goulash.
We let everything cook until the picioci are well boiled, and the taste is perfectly adjusted with salt. Finally, we serve the hot goulash in bowls, alongside a fresh salad of tomatoes and cucumbers, which will add a refreshing contrast to the warm dish. This goulash with lamb and picioci will surely be a meal appreciated by the whole family!
In a large pot, we add 2 tablespoons of lard, saved from the piglet from last winter, and heat it up. When the lard is well heated, we add the chopped onions and peppers, letting them sauté for about 5 minutes until they become translucent and release their aromas. Now is the perfect time to introduce the kilogram of lamb, cut into suitable pieces, into the pot. We sprinkle salt over the meat, a tablespoon of paprika, pepper to taste, and for an extra flavor, we add a little Delikat. We mix the ingredients well so that the flavors combine perfectly.
The next step is to add water, enough to cover the meat. We throw in 1-2 bay leaves and let everything simmer on low heat, covered. It is important to taste periodically and adjust the flavor with salt and pepper according to everyone's preferences. In the meantime, we can take care of the picioci. We clean 1 kilogram of picioci, wash them carefully, and cut them into rounds. It is essential to ensure that the vegetables are well cleaned to achieve a healthy and tasty goulash.
After the meat has boiled for a few dozen minutes, we check if it is cooked. If necessary, we can add a little water to maintain a pleasant consistency of the sauce. The broth should reduce by half to concentrate the flavors. When the meat is tender, we add the sliced picioci and let them boil together. It is normal for some picioci to break during cooking, as this will contribute to the consistency of the goulash.
We let everything cook until the picioci are well boiled, and the taste is perfectly adjusted with salt. Finally, we serve the hot goulash in bowls, alongside a fresh salad of tomatoes and cucumbers, which will add a refreshing contrast to the warm dish. This goulash with lamb and picioci will surely be a meal appreciated by the whole family!
Ingredients
1 kg lamb meat, 4 pieces of onion, 2-3 bell peppers, 1 tablespoon paprika, salt, pepper, Delikat to taste, 1-2 bay leaves.