Slow Cooked Lamb Stew
Create a steaming pot of slow cooked stew from diced lamb. This tender lamb casserole is a delicious comfort food full of flavour and intense smoky aroma. The diced lamb is fried with aromatic smoked paprika and mangalitza bacon, then cooked with a dash of red wine. Perfect served on a bed of tarhonya with some tangy pickles on the side.
Wine pairing: Experience with the wonderfully soft palate of St Andrea Winery's Egri Bikavér Grand Superior “Hangács”, which exudes an irresistible combination of fresh fruit, gentle spice and a touch of toastiness from the oak ageing.
Place the lard in a large casserole dish on medium heat, then add the diced bacon and onions.
Once the onions are browned, add the diced lamb and fry until golden-brown.
Season with paprika then combine, before adding the tomato concentrate, salt, pepper and caraway powder. Cook on low to medium heat, slowly adding the red wine as it evaporates.
When the meat is tender, add the garlic and the marjoram. Serve on a bed of tarhonya or boiled potatoes, with a side of pickles.
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