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Báránypörkölt
Lamb stew with paprika
Báránypörkölt: Hungarian Easter lamb stew with onion and paprika
For Hungarians, lamb is Easter food, and báránypörkölt is the classic way to cook it for Easter Sunday or Monday: chunks of lamb stewed slowly in their own juices with a lot of onion, sweet paprika, garlic, a little tomato and green pepper, until tender in a thick, deep-red sauce. It is served with nokedli (little egg dumplings) or boiled potatoes and a cucumber salad. Chef's tip: take the pot off the heat when you add the paprika, because paprika burns in seconds and turns the whole stew bitter.
- Total time
- 140 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 2 ⅝ lb lamb shoulderin 4 cm pieces
- 3 tbsp lard or oil
- 3 onionsfinely chopped
- 3 cloves garliccrushed
- 2 tbsp sweet Hungarian paprika
- ½ tsp ground caraway
- 1 tomatochopped
- 1 ½ tsp salt
- 1 ¼ cups wateras needed
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Method
0/5 doneStep 1: Fry 3 onions in 3 tbsp lard or oil over a medium-low heat for 12 minutes, until soft and golden.
12 minStep 2: Take the pot off the heat, stir in 2 tbsp sweet Hungarian paprika, ½ tsp ground caraway and 3 cloves garlic, then immediately add 2 ⅝ lb lamb shoulder and stir to coat.
Step 3: Return to the heat, add 1 ½ tsp salt and 100 ml of 1 ¼ cups water, cover and cook over a low heat for 1 hour, stirring now and then and adding a splash of water only if it sticks.
60 minStep 4: Add 1 tomato and 1 green pepper (Hungarian wax pepper) and cook for 45–60 minutes more, covered, until the lamb is very tender and the sauce thick. A common mistake is drowning it in water: pörkölt is braised in its own juices, not boiled.
50 minStep 5: Taste and adjust the salt. Serve with nokedli or potatoes.
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 36 g
- Carbs
- 10 g
- Fat
- 28 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does báránypörkölt take?
- About 140 minutes in total: 20 minutes to prepare and 120 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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