Slowly Braised Lamb Stew

Slowly Braised Lamb Stew

Few dishes say comfort food like a pot of slowly braised stew, and lamb fried with aromatic smoked paprika and mangalitza bacon, then cooked with a dash of red wine, takes this beloved culinary genre to a whole new level. 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.



  • 700g diced lamb
  • 50g smoked bacon, diced
  • 1 tbsp lard
  • 1 brown onion, diced
  • 1 garlic clove, crushed
  • 1 tsp sweet smoked paprika
  • 3 tbsp tomato concentrate
  • 2 tbsp red wine
  • ½ tsp caraway powder
  • 1 tsp marjoram
  • 1 tsp salt
  • 1 tsp black pepper

Cooking Instructions

  1. Place the lard in a large casserole dish on medium heat, then add the diced bacon and onions.

  2. Once the onions are browned, add the diced lamb and fry until golden-brown.

  3. 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.

  4. 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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