Recipe Hungarian Goulash New Zealand Style

[Elawin]

Serves: 4
Preparation time: 30 minutes
Cooking time: 2 hours

Ingredients:

1 kg New Zealand Lamb neck chops
1 tbsp oil
1 tbsp paprika
salt and pepper
500 g onions, coarsely chopped
500 g carrots chopped into 2.5 cm pieces
250 ml stock
1/2 tsp caraway seeds (optional)
125 g frozen peas
125 ml plain yoghourt

Method:

1. Brown the neck chops on both sides in the hot oil. Remove and drain.
2. Place in a large saucepan with the paprika, salt, pepper, onions, carrots, stock and caraway seeds. Bring to the boil, cover and simmer for 2 hours.
3. Add the peas for the last 15 minutes of cooking.
4. Check the seasoning and thicken with flour if necessary. Serve with swirls of yoghourt.

Notes:

1. This recipe is taken from The New Zealand Lamb Cookbook (1977).
2. The photo is scanned and resized from the cookery book. Sorry about the poor quality.

 

[Morning Glory]

This looks good. I think goulash was the thing in the 70's! Not sure about the peas, though...

 

[Elawin]

This looks good. I think goulash was the thing in the 70's! Not sure about the peas, though...

Lamb and peas were both definitely a no-no!