Hungarian Lamb Goulash
This slow-cooked Hungarian lamb goulash is packed with peppers and plenty of sweet paprika. Whether you prepare the classic Hungarian stew in the oven, Instant Pot, slow cooker, or on the stove, you will be rewarded with tender and succulent lamb in a rich sauce. A comforting one-pot meal the whole family will enjoy!
Growing up in Germany, I have fond memories of a pot of “Gulasch” cooking in the oven for hours on a wintery Sunday afternoon, filling the house with savory, smoky aromas.
Paprikash (Hungarian: paprikás) is another popular Hungarian meat dish that uses an even more generous amount of sweet paprika. It’s commonly made without potatoes.
This easy lamb goulash recipe is a convenient all-in-one meal on the other hand. Long and slow cooking in a rich sauce brings out the lamb’s rich flavor in this traditional goulash recipe. It’s an authentic slow-cooked stew that can easily be double batched to feed a large group. For a quicker 30-minute midweek alternative check out my Italian goulash recipe.
Serve it with a dollop of sour cream and some crusty or soft bread such as my Turkish bread or yeast-free dinner rolls.
For more slow-cooked lamb recipes, check out my Moroccan lamb shanks, classic lamb stew, and Indian lamb curry as well.
If you loved this Hungarian Lamb Goulash Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
Hungarian Lamb Goulash
Ingredients
- 2 lb diced lamb deboned lamb shoulder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp olive oil
- 1 onion diced
- 3 garlic cloves finely chopped
- 3 bell peppers diced
- 2 tbsp sweet paprika powder
- 1 tsp ground cumin
- 2 tbsp tomato paste
- 2 cups beef stock or lamb stock
- 2 tomatoes diced
- 1 dried bay leaf
- 2 carrots diced
- 3 potatoes peeled, diced
- 1 tbsp fresh parsley optional, as garnish
Instructions
- Preheat the oven to 320F (160C).
- Generously season the diced lamb pieces with salt and pepper.2 lb diced lamb, 1 tsp salt, 1/2 tsp ground black pepper
- Heat the olive oil in a Dutch oven or pan on high heat. Add 1/2 of the seasoned diced lamb and brown all sides while stirring for 3 minutes. Remove it from the pot and set aside. Repeat with the other half.1 tbsp olive oil
- Add the diced onion, garlic, and bell peppers to the remaining fat. Sauté them while stirring for 2-3 minutes until they are starting to caramelize. Add the paprika powder, ground cumin, and tomato paste. Thoroughly combine everything.1 onion, 3 garlic cloves, 2 tbsp sweet paprika powder, 1 tsp ground cumin, 2 tbsp tomato paste, 3 bell peppers
- Pour in the stock and reduce the heat to medium. Scrape any brown bits off the bottom. Add tomatoes, bay leaf, and the seared lamb. Stir to combine.2 cups beef stock, 2 tomatoes, 1 dried bay leaf
- Transfer everything from the pan to a casserole dish with a double layer of foil on top or simply put the Dutch oven in the oven with the lid on. The meat doesn't need to be fully submerged at this stage.
- Cook for 2 hours. Add the diced potatoes and carrots. Stir to combine and cook for another hour.2 carrots, 3 potatoes
- Let the goulash rest for 15 minutes, remove the bay leaf, and season with salt and pepper to taste.
- You can adjust the consistency with 1 tsp cornflour dissolved in warm water if you're after a thicker stew. Garnish with fresh parsley.1 tbsp fresh parsley
Notes
Nutrition
Ingredients and substitutions
- Lamb – Lamb leg or shoulder are great cuts for this goulash but bone-in lamb shanks work well too. If you’re using leg or shoulder meat, simply dice it before cooking and make sure to trim off any excess fat. While beef is certainly the most popular choice, goulash can be made with a variety of red meat including lamb, pork, beef, or venison.
- Paprika – A generous amount ground sweet paprika, an authentic Hungarian spice, gives this goulash its signature rich, almost smoky flavor. You can use smoked, sweet paprika instead but I do not recommend hot paprika.
- Cumin – Ground cumin adds extra warmth and works really well with rich lamb dishes. Caraway can be added as well.
- Bay leaf – Again, a dried bay leaf adds extra depth to this fragrant stew.
- Peppers – Bell peppers are another key ingredient of a classic goulash. I recommend using a red, green, and yellow one to add some color.
- Tomatoes – This recipe calls for fresh tomatoes but you can substitute it with a 15oz can of diced tomatoes. The paste adds a more intense tomato flavor to this stew without extra liquid.
- Stock – I use my lamb stock but you can substitute it with beef stock or bone broth as well for a thicker consistency and richer flavor.
- Onion and garlic – These vegetables form the base of a good stew or soup and are required for this recipe.
- Salt and pepper – I recommend seasoning the meat when you braise it but do not add extra seasoning until the goulash is fully cooked. Store-bought ones do and they can easily add too much salt.
Step-by-step: lamb goulash
1. Sear the diced lamb.
2. Sauté the veggies.
1. Add the seasonings.
2. Add stock and tomatoes.
1. Stir to combine.
2. Add seared lamb and slow-cook for 2 hours. Add carrots and potatoes and cook for another hours.
More ways to cook lamb goulash
Stovetop: Follow the recipe above but simply simmer the goulash in the Dutch oven on low for 3 hours on the hob. Check the liquid levels every half hour and give it a quick stir to prevent it from burning at the bottom. Add additional stock if needed.
Slow cooker: Follow the recipe above but reduce the stock to 1 1/2 cup. Transfer everything to the slow cooker instead of the oven and slow cook on low for 8 hours or medium for 4 hours.
Pressure cooker / Instant Pot: Select sauté and brown the meat as per the recipe. Afterwards soften the vegetables and add flavorings. Reduce the stock to 1 1/2 cup. Once all ingredients are combined, add the lid, seal it, turn the pressure valve, and select the high pressure setting. Set the timer to 45 minutes. Let the steam release itself slowly when ready or the meat tends to get tough. Cook the potatoes and carrots separately and serve them alongside the goulash or add them after the stew is cooked. They will become too soft if you cook them with the goulash in the pressure cooker.
