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Lamb goulash

Perfect for a festive table and for every day! I learned this recipe from a women's culinary magazine. The culinary recipe of Abkhazian goulash struck me with its simplicity and speed. My family liked this food very much, because it is very satisfying and flavorful.
Daria ☼Author avatar
Recipe author
Lamb goulash
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 % 6 g
Fats 25 % 3 g
Carbohydrates 25 % 3 g
63 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

First wash, cut the lamb into small pieces and fry in a hot frying pan. Chop the onion and add to the meat, and season with salt and pepper to taste. Add flour, mix thoroughly and fry for 5 minutes.
Then put the meat and onion in a saucepan, add tomato paste, chopped garlic and pickles, mix everything. Also add the meat broth and red wine. Stir again. Cover the pan tightly with a lid and simmer for another half hour over moderate heat.
Serve the finished dish hot with fried potatoes or boiled rice.
Bon appetit!

Caloric content of the products possible in the composition of the dish

  • Lean mutton - 169   kcal/100g
  • Fat mutton - 225   kcal/100g
  • Lamb - brisket - 533   kcal/100g
  • Lamb - ham - 232   kcal/100g
  • Lamb chop on a bone - 380   kcal/100g
  • Lamb shoulder - 284   kcal/100g
  • Mutton - dorsal part - 459   kcal/100g
  • Garlic - 143   kcal/100g
  • Parsley greens - 45   kcal/100g
  • Dill greens - 38   kcal/100g
  • Tomato paste - 28   kcal/100g
  • Salt - 0   kcal/100g
  • Onion - 41   kcal/100g
  • Pickles - 11   kcal/100g
  • Broth - 15   kcal/100g

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