As with many of my recipes, this goulash can be prepared with what is available. You can use beef in place of lamb, kumara in place or potato and get your hands on some fresh or dried horopito leaves they contribute a subtle peppery undertone to the stew.
1 tablespoon butter or oil
1 large onion, chopped
500g lamb shoulder, cut into 2 cm dice (read more below)
2 tablespoons flour (for gluten-free, use brown rice flour)
1 tablespoon smoked paprika
2 teaspoons dried oregano
½ teaspoon salt
¼ teaspoon cayenne
1 litre stock or water
2 tablespoons tomato paste
4 horopito leaves
2 carrots, chopped into 2cm cubes
2 potatoes, chopped into 2cm cubes
Cooked pasta shells or spirals
Heat a large casserole dish over a low heat and add the butter or oil. Add the onions and saute gently until soft, about five minutes.
In a bowl place the meat, flour, paprika, oregano, salt and cayenne, tossing to combine. Add the meat to the onions, turn up the heat and cook until lightly browned.
Pour in the stock or water, and add tomato paste and bay leaves (or horopito). Cover and bring to a gentle simmer, turn down the heat and cook for one hour.
Add the carrots and potatoes, and simmer for a further 40-50 minutes until the vegetables are tender. Check flavour and adjust seasoning with extra cayenne and salt. Scatter with chopped parsley and serve with cooked pasta, sour cream and sauteed winter greens.
Slow cooker variation Once the meat and onions have browned, tip into a warmed slow cooker. Add the stock, tomato paste and bay leaves. Cook on low for five to six hours, adding the vegetables in for the last hour.
Our horopito infused honey is hand extracted using humane methods that don’t stress or agitate our bees.
We do NOT heat our honey. Heating honey kills the naturally occurring enzymes that make honey so wonderful and great for your body.
Commercial beekeepers often heat honey to speed up efficiency - as the hotter honey is, the easier it is to pour when bottling.
At Rhayne we know that good things take time. We never filter. We gently strain our honey by hand, removing chunks of wax and making sure that we keep all the natural goodness in, whilst blending with horopito to create a "sweet heat".
this is taken from New Zealand’s Māori Centre of Research Excellence and Whakauae Research for Māori Health & Development presented the results of the 2017 project - Cultural, Ethical, Research, Legal & Scientific (CERLS) Issues of Rongoā Māori Research.
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Rhayne products are all Free of Sugar, Gluten, GMO, Dairy, Peanuts and have zero added Colourings or Preservatives.
Shelf life is 2 years.
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